The pleasure is mine, Jeri :)
JeriPineapple Fried Rice 8 days ago
thank u for the recipes
Thank you, Karol!I also try to follow the healthy ...
Thank you, Jeanne :)I'm here for you!
Emilieann LingleChile Crisp-Glazed Bacon Bites 28 days ago
I would like all the receipts shown hear today.  I...
Karol BCarrots en Croûte 1 month ago
I love new recipes! I'm interested in low sugar, l...
Jeanne ThoresonCaramel Pecan Pie Without Corn Syrup 1 month ago
8 love the recipes you give out
GlendaInstant Pot Stuffed Pepper Soup 1 month ago
How would I get a code to enable me to store a lib...
Tastes the same, Mardel 
Yummy-looking recipes.

Roasted Eggplant with Mediterranean Salsa

Blossom Lady
Feb 03, 2022 01:41 PM
Roasted Eggplant with Mediterranean Salsa

Give eggplant a chance because this Roasted Eggplant with Mediterranean Salsa is easy and delicious! Eggplant does have some carbs but it’s high in fiber and gluten-free. By the time you read this I will have arrived in Istanbul, and maybe even eaten some of the amazing Turkish Eggplant dishes that make up part of the food experience of Turkey. So I thought it would be fun to share an eggplant recipe here as well! I know eggplant can be a hard sell with some people, but back in the early days of this blog I fell in love with grilled eggplant, and I’ve been an eggplant fan ever since.

Lately I have been loving roasted eggplant, and this Meatless recipe for Roasted Eggplant Slices with Mediterranean Salsa couldn’t be easier or more delicious. Just choose a firm eggplant that’s fairly straight on the sides, cut into thick slices, brush with olive oil and season, and roast in the oven while you make the delicious Mediterranean salsa. And although eggplant isn’t super low in carbs, it’s high in fiber so low in net carbs, enjoy!

If I can’t convince you to give eggplant a chance, the Mediterranean Salsa used here would also be delicious over roasted zucchini or barely sauteed zucchini noodles as well.


  • 1 large straight-sided eggplant
  • 2 T + 2 T olive oil
  • salt and fresh ground pepper to taste
  • 1/2 cup chopped Kalamata olives (or more)
  • 6 oz. roasted red peppers, drained and chopped (see notes)
  • 1/4 cup finely diced red onion (or less)
  • 2 T capers
  • 2 T balsamic vinegar
  • 1 tsp. Aleppo Pepper (or other spicy hot pepper flakes)
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Add to bookmarks
Assign tags
No comments