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    Mediterranean Roasted Eggplant Salad

    Published: Aug 4, 2023 ยท Modified: Jun 6, 2024 by easymealpreprecipes ยท This post may contain affiliate links ยท

    Jump to Recipe Print Recipe
    Mediterranean Roasted Eggplant Salad

    This filling salad is made with roasted tender eggplant, Mediterranean vegetables and served with a side of pita for a lunch or dinner that satisfies. The dressing is tangy with a touch of sweetness and nutty pumpkin seed oil.

    Mediterranean Roasted Eggplant Salad

    As most of you know, I've been trying to eat more plant-based meals over the last 12+ months. That means I am always looking for new veggies to try and different ways to flavor them and up the nutrition profile of the dish. Since most of these dishes are a bit lower in protein, I like to make sure that I have a solid amount of healthy fats to keep my calories high enough to fuel my workouts. 

    Eggplant is one veggie that I feel is sooo underrated! It's affordable, versatile, low in calories and one cup provides 10% of your daily fiber intake. It's such a win! It's a complete meal with all the nutrition you need when paired with other veggies and a dressing made from pumpkin seed oil. 

    Table of Contents

    Toggle
      • A tasty way to add more healthy fats!  
      • Can we talk about how easy this salad is? 
      • Let's serve! 
    • Mediterranean Roasted Eggplant Salad Ingredients: 
    • Mediterranean Roasted Eggplant Salad
      • Ingredients
        • For Dressing
      • Instructions
      • Nutrition

    A tasty way to add more healthy fats!  

    Did I just say pumpkin seed oil? I sure did! Have you ever heard of it? If not, it's a must-try! I recently discovered this one from Ellyndaleยฎ Organics and fell in love with the description, "Ellyndaleยฎ Organics Virgin Pumpkin Seed Oil is a delicious, gourmet oil with a nutty, robust flavor." Nutty flavors are the next level when used for dressings and dips, so I knew this would be perfect for the roasted eggplant salad! 

    Like all other oils, pumpkin seed oil is also vegan, keto, gluten-free, sugar-free, soy-free, low sodium, etc. This makes it perfect for anyone you're cooking for! 

    The Pumpkin Seed Oil is an ideal drizzle for vegetables, salads, and potatoes and makes an excellent dip for bread. In addition, it is full of essential fatty acids and other important nutrients. Sounds like a win in both the flavor and nutrition department, doesn't it?ย 

    I added a drizzle over my homemade hummus the other day, finished it off with some feta, and it was out of this world! 

    Mediterranean Roasted Eggplant Salad

    Can we talk about how easy this salad is? 

    Back to this salad! It's made with just a few ingredients that you most likely already have on hand. The veggie mix is just eggplant, canned chickpeas, cucumber, tomatoes, and parsley. The dressing is a combination of Ellyndaleยฎ Organics Virgin Pumpkin Seed Oil, lemon juice, garlic, salt, pepper, and sweetener of choice. You can also sub the agave for a few drops of liquid monk fruit to lower the carb and sugar count. 

    Feel free to sub any ingredients listed below or add anything in. For example, olives would be a nice addition. Finishing this off with some hummus and regular or vegan feta cheese would not only add protein but another layer of flavor. 

    Let's serve! 

    We served the Mediterranean Roasted Eggplant Salad with pita, but you could also choose to serve it over rice, add in some grilled chicken or tofu, or chop everything up nice and small and turn it into a dip for chips or the pita bread. That would make it great for a weekend gathering! 

    And now that I've just made myself extra hungry talking about this delicious and nutritious Mediterranean roasted eggplant salad, I think it's time to head to the kitchen and whip some up for dinner. Yup, easy enough for a quick weeknight meal. How about that! 

    Mediterranean Roasted Eggplant Salad Ingredients: 

    • 3 tablespoon extra virgin olive oil 
    • 1 lb. eggplant, cubed
    • 1 (15 oz) can chickpeas, drained
    • 1 cup cucumber, lightly peeled and diced 
    • 1 cup tomatoes, chopped 
    • 2 cups fresh parsley, chopped
    • 4 oz. pita for serving, sliced into triangles (gluten-free if needed)
    Mediterranean Roasted Eggplant Salad

    For Dressing 

    • 2 tablespoon Ellyndaleยฎ Organics Virgin Pumpkin Seed Oil
    • 2 tablespoon lemon juice 
    • 1 tablespoon agave nectar (can sub with honey or other liquid sweetener)
    • ยฝ teaspoon minced garlic
    • ยฝ teaspoon salt
    • โ…› teaspoon cracked black pepper
    Mediterranean Roasted Eggplant Salad
    Mediterranean Roasted Eggplant Salad

    Mediterranean Roasted Eggplant Salad

    This filling salad is made with roasted tender eggplant, Mediterranean vegetables and served with a side of pita for a lunch or dinner that satisfies. The dressing is tangy with a touch of sweetness and nutty pumpkin seed oil.
    Print Pin
    Course: dinner, Lunch, Main Dish
    Cuisine: Mediterranean
    Keyword: dinner, gluten free, lunch, salad, vegan, vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4
    Calories: 493kcal

    Ingredients

    • 3 tablespoon extra virgin olive oil
    • 1 lb. eggplant cubed
    • 15 ounces chickpeas, drained
    • 1 cup cucumber lightly peeled and diced
    • 1 cup tomatoes chopped
    • 2 cups fresh parsley chopped
    • 4 oz. gluten free pita for serving sliced into triangles

    For Dressing

    • 2 tablespoon Ellyndaleยฎย Organics Virgin Pumpkin Seed Oilย 
    • 2 tablespoon lemon juice
    • 1 tablespoon agave nectar
    • ยฝ teaspoon minced garlic
    • ยฝ teaspoon salt
    • โ…› teaspoon cracked black pepper
    Get Recipe Ingredients

    Instructions

    • Preheat the oven to 375ยบF and line a small baking sheet with parchment paper.
    • Spread eggplant on a baking sheet and drizzle with olive oil.
    • Season with salt and pepper. Toss to coat.
    • Bake for 25 minutes.
    • Cool eggplant at room temperature for 10 minutes.
    • Whisk together ingredients for dressing in a large mixing bowl.
    • Add ingredients for salad and stir gently to coat in dressing.
    • Divide salad between 4 large compartments of 4 teal meal prep containers.
    • Add pita to small compartments

    Nutrition

    Serving: 1meal | Calories: 493kcal | Carbohydrates: 63g | Protein: 11g | Fat: 20g
    Mediterranean Roasted Eggplant Salad

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    Hi, I'm Nick! I started meal prepping almost a decade ago, as part of a weight loss journey. After losing 16% body fat, I started sharing my recipes.

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