Eggplant Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, vibrant summer salad of grilled eggplant, bell peppers, cherry tomatoes, and herbs dressed with olive oil and lemon. Topped with cheese and za'atar for Mediterranean flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 1 tablespoon fresh lemon juice
- 2 garlic cloves (grated)
- ½ teaspoon za’atar
- ½ teaspoon sea salt (plus more for sprinkling)
- Freshly ground black pepper
- 1 medium eggplant (1 pound, cut into ½-inch-thick rounds)
- 1 red bell pepper (stemmed, seeded, and quartered lengthwise)
- 1 cup cherry tomatoes (halved)
- ½ cup crumbled feta cheese
- ⅓ cup Pickled Red Onions
- ⅓ cup fresh basil leaves
- ⅓ cup fresh mint leaves
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 342mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 381mg
- Calcium
- 124mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 342MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.