Fresh, crisp and full of flavor — this Eggplant Salad with Parsley and Lemon is a must-try. Made with olive oil, eggplant, onion and salt. Easy step-by-…
This Eggplant Salad with Parsley and Lemon relies on simple, everyday ingredients such as olive oil, medium onion, chopped, salt and garlic cloves, chopped. It comes together quickly and makes 4 servings, at about 191 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.
Updated Jun 30, 2026