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.

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Course: dinner, Lunch, Main Dish

Cuisine: Mediterranean

Keyword: dinner, gluten free, lunch, salad, vegan, vegetarian

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

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 Ellyndale^® Organics Virgin Pumpkin Seed Oil
2 tablespoon lemon juice
1 tablespoon agave nectar
½ teaspoon minced garlic
½ teaspoon salt
⅛ teaspoon cracked black pepper

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Instructions

Preheat the oven to 375ºF 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