Low-Fat Eggplant Salad

This Mediterranean-style eggplant salad offers a delightful balance of smoky, roasted flavors and bright, acidic notes. By roasting the eggplant cubes, you develop a deep, savory richness without needing excessive oil, keeping the dish light and healthy. The combination of minced garlic, chopped onions, and fresh green peppers adds crunch and aromatic depth, while wine vinegar and dried parsley provide a zesty finish. It&# 226;ÂÂs an ideal side dish for summer barbecues, a light lunch option, or a refreshing accompaniment to grilled meats. Simple to prepare with pantry staples, this salad actually tastes better after chilling, allowing the flavors to meld together beautifully.

Cuisine: Mediterranean

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 199.9

Dietary: Gluten-free, Vegetarian

Description

This Mediterranean-style eggplant salad offers a delightful balance of smoky, roasted flavors and bright, acidic notes. By roasting the eggplant cubes, you develop a deep, savory richness without needing excessive oil, keeping the dish light and healthy. The combination of minced garlic, chopped onions, and fresh green peppers adds crunch and aromatic depth, while wine vinegar and dried parsley provide a zesty finish. It&# 226;ÂÂs an ideal side dish for summer barbecues, a light lunch option, or a refreshing accompaniment to grilled meats. Simple to prepare with pantry staples, this salad actually tastes better after chilling, allowing the flavors to meld together beautifully.

Ingredients

2 tablespoons Olive oil
3 cups Eggplant -- peeled and cubed
1/2 cup Chopped onion
1/2 cup Chopped green pepper
1 clove Garlic -- minced
1/2 cup Chopped fresh tomato
2 tablespoons Wine vinegar
1 tablespoon Dried parsley
Salt and pepper to taste

Directions

1
Heat olive oil in a large nonstick skillet over medium-high heat.
2
Add cubed eggplant, chopped onion, green pepper, and minced garlic to the skillet.
3
Cook quickly, stirring frequently, until the eggplant is browned and tender, about 10-15 minutes.
4
Transfer the cooked vegetable mixture to a large bowl and let it cool slightly.
5
Add chopped fresh tomato, wine vinegar, dried parsley, salt, and pepper to the bowl.
6
Toss well to coat all ingredients evenly with the dressing.
7
Cover and refrigerate for at least 2 hours to allow flavors to meld before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 199.9kcal

% Daily Value *
Total Fat 8.8g14%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 14.7mg1%
Total Carbohydrate 32.2g11%
Dietary Fiber 13.1g53%
Sugars 9.7g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The recipe originally included nutritional data in the directions; this has been moved to the nutrition section.

For a fresher taste, you can substitute fresh chopped parsley for the dried parsley.

This salad tastes best when chilled. Prepare it a day ahead if possible.

Ensure the eggplant is well-drained if it releases excess moisture during cooking to prevent a watery salad.

Keywords: eggplant, salad, mediterranean, low-fat, vegan, healthy, side-dish, garlic, onion, vinegar, roasted, summer, picnic, light, herbs, parsley, vegetable, chilled, plant-based

Read it online: https://www.chefs-mate.com/recipe/low-fat-eggplant-salad-5-pts/