Cubed Roasted Eggplant Salad Recipe
“Middle Eastern Roasted Eggplant salad diced Deliciously rich and sour taste.”
Yisraela Azoulay
Ziona Kahlon
Our love for Roasted Eggplant Salad Recipe is indescribable, and a good eggplant salad recipe will always have a warm place in our hearts and a spot reserved on every dinner table, and now on your next one too!
Meet the wonderful cubed Roasted Eggplant Recipe and red pepper salad with a rich yet gently sour taste, loads of herbs, green, and everything that’s great and tasty.
An incredible fried eggplant salad that will definitely be the star during mealtime and have everyone reach for it first, plus it’s quick to make!
Enjoy this middle eastern eggplant salad today, a true delicacy worth every second spent preparing it.
Why this roasted eggplant Recipe is A MUST-try:
Frequently Asked Questions: Roasted Eggplant Salad Recipe
Can I Replace the Vinegar with Something Else?
You can use lemon. For one tablespoon of vinegar, you can swap one tablespoon of lemon juice. Lemon is slightly more acidic than vinegar but has a milder flavor.
Read also: Easy Crispy Fried Eggplant With Cornstarch Recipe
Featured Review
“Rich flavor with a gentle sour taste”
Dana
Ingredients
Cubed roasted eggplant salad Ingredients:
- 2 Eggplants (medium, shiny)
- 1 tbsp Harissa (less is optional)
- ½ tsp Cumin
- Salt (by taste)
- 1 tbsp Vinegar
- 2 Garlic cloves (chopped)
- 1 handful Parsley or Cilantro (Chopped)
- Red bell pepper (Fresh)
- Cooking oil
Instructions
How to make cubed roasted eggplant salad:
- Wash the eggplants and dry them, cut them into strips and then into cubes
- Toss the cubed eggplant with salt and let it drain in a colander for about an hour to two
- Spread drained eggplant over kitchen paper towels. Press to wipe away as much salt and liquid as possible
- Heat oil in a skillet on medium or medium tohigh heat
- Fry the eggplant cubes until they get a nice golden color
- Then, remove from the heat and drain the excess oil
- Season with a Harissa, cumin, and salt to taste
- Next, add the vinegar, chopped or grated garlic, and chopped parsley or coriander
- Cut red bell peppers into cubes and add them tothe rest of the ingredients. You may add vinegar to taste (optional). Mix all the ingredients well
- Serve cold or at room temperature. You can make this salad a day ahead since the flavor is even better the next day
Read also: Green vegetable salad with a Mind-Boggling Dressing Recipe
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Oh, and we almost forgot!
This Cube-Shaped Eggplant Salad Recipe is a part of our Sides Series, Click NOW for more fun ideas you don’t wanna miss!
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