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Mediterranean Roasted Eggplant Salad


For Salad:
3 tablespoons Extra Virgin Olive Oil, Organic or Macadamia Nut Oil
1 pound cooked eggplant, cubed
1 (15 ounce) can chickpeas, drained
1 cup cucumber, lightly peeled and diced
1 cup tomatoes, chopped
2 cups fresh parsley, chopped
4 ounce pita for serving, sliced into triangles (gluten-free if needed)

For Dressing:
2 tablespoons Virgin Pumpkin Seed Oil, Organic
2 tablespoons lemon juice
9 drops Organic Liquid Monk Fruit Unflavoured
or can substitute with honey or other liquid sweetener
½ teaspoon minced garlic
½ teaspoon salt
⅛ teaspoon cracked black pepper

This filling salad, from our friends at Meal Prep on Fleek™, 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 featuring NOW® Real Food Organic Liquid Monk Fruit that’s so easy to use in recipes!

NOW® Real Food Organic Monk Fruit is 30x sweeter than sugar and is a fantastic zero calorie alternative in beverages, baking and on-the-go sweetening.


  1.     Combine cooked eggplant and other salad ingredients in a bowl.
  2.     In a separate bowl, whisk together salad dressing ingredients.
  3.     Pour dressing over the eggplant mixture and combine gently.
  4.     Enjoy!



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