Roasted Eggplant Salad (Whole30, Vegan)
Healthy and delicious roasted eggplant salad with roasted bell peppers, toasted almonds, olives, and more. It's packed with veggies, and it's so refreshing and tasty as a side or a main dish!
Servings: 4 servings, as a side
Ingredients
- 1 large eggplant cut into 1/2 inch cubes
- 2 red, yellow, or orange bell peppers halved, seeded, and cored
- 2 tbsp extra virgin olive oil divided
- 3/4 tsp sea salt divided
- 1/3 cup sliced almonds
- Juice from 1/2 lemon
- 1/4 cup pitted kalamata olives roughly chopped or halved
- 1 garlic clove minced (omit for low FODMAP)
- 3 tbsp fresh cilantro
- 1/2 tsp dried oregano
- Ground black pepper to taste
- Optional: red pepper flakes to taste
Instructions
- Preheat the oven to 450 degrees F and place the eggplant cubes in a single layer on a baking sheet and add the bell pepper halves skin side next to the eggplant. Drizzle everything with 1 tbsp of olive oil and 1/4 tsp sea salt, and toss the eggplant with your hands to coat. Rub the bell pepper skin with the oil evenly.1 large eggplant, 2 red, yellow, or orange bell peppers
- Roast in the preheated oven for 30 minutes, tossing the eggplant halfway through (toast the almonds in the next step while you wait for the veggies to be done). The skin on the peppers should turn charred and bubbly when done.
- Add sliced almonds on a small baking sheet and spread in an even layer. Toast on the lower rack of the oven for 4-6 minutes until lightly browned and toasted. Set aside to cool.1/3 cup sliced almonds
- Once the vegetables are done roasting, let cool for about 5 minutes. Peel the skin of the bell peppers with your hands, then cut them lengthwise into thin strips.
- Place the eggplant cubes and bell pepper strips in a large bowl along with 1 tbsp olive oil, olives, lemon juice, garlic, cilantro, oregano, 1/2 tsp sea salt, ground black pepper, and red pepper flakes if using. Toss well to combine.Juice from 1/2 lemon, 1/4 cup pitted kalamata olives, 1 garlic clove, 3 tbsp fresh cilantro, 1/2 tsp dried oregano, Ground black pepper, Optional: red pepper flakes
- Sprinkle with toasted sliced almonds just before serving, and enjoy right away or chilled.
Video
Nutrition
Serving: 1serving - makes 4 | Calories: 153kcal | Carbohydrates: 12g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 573mg | Potassium: 440mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1947IU | Vitamin C: 79mg | Calcium: 40mg | Iron: 1mg