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.
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Course: dinner, Lunch, Main Dish
Cuisine: Mediterranean
Diet: Gluten Free
Keyword: dinner, gluten free, lunch, salad, vegan, vegetarian
Servings: 4
Calories: 493 kcal
Author: Meal Prep on Fleek
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
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
Serving: 1 meal | Calories: 493 kcal | Carbohydrates: 63 g | Protein: 11 g | Fat: 20 g