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Mediterranean Roasted Eggplant Salad

colorful bowl of Mediterranean Eggplant Salad with two quartered slices of pita bread from overhead view

This filling salad, from our friends at Meal Prep on Fleek™, 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 features our nutty pumpkin seed oil.

Ingredients
For Salad:
1 pound cooked eggplant, cubed
1 (15 ounce) can chickpeas, drained
1 cup cucumber, lightly peeled and diced
1 cup tomatoes, chopped
2 cups fresh parsley, chopped
4 ounce pita for serving, sliced into triangles (gluten-free if needed)
For Dressing:
2 tablespoons lemon juice
or can substitute with honey or other liquid sweetener
½ teaspoon minced garlic
½ teaspoon salt
⅛ teaspoon cracked black pepper
Directions

 

  1.     Combine cooked eggplant and other salad ingredients in a bowl.
  2.     In a separate bowl, whisk together salad dressing ingredients.
  3.     Pour dressing over the eggplant mixture and combine gently.
  4.     Enjoy!

 

Nutritional Information