Exquisite Eggplant Salad Recipe for All Occasions
“Shoutout to all eggplant lovers! This quick and simple salad recipe is for you.”
ShareTheCook
Original Recipe Author
Eggplants are among the most versatile vegetables that you can make hundreds of recipes with.
Whether roasted, fried, sauteed, grilled, or baked, eggplants always elevate your dish.
Not only can this eggplant salad complement what you serve it with, but it can also be just great by itself.
Why this Eggplant Salad Recipe is A MUST-try:
Frequently Asked Questions:
Eggplant Salad Recipe
Can I bake the eggplants instead of frying them
Yes, you can. All you need to do is oven-bake the eggplants for 20 minutes with heat from both the top and bottom.
Which kind of green peppers should I use? Hot or regular?
Regular green peppers work best for this recipe. If you want it to be spicy, add some chili or bits of minced hot peppers.
Featured Review
Thank you for the recipe, my entire family really enjoyed it. Bless you! Give us more of your delicious recipes. Thanks!”
Chedva Golan
Exquisite Eggplant Salad Recipe for All Occasions
Ingredients
- 2 eggplants (diced into medium cubes)
- 1 green pepper (diced into medium cubes)
- 3 tomatoes (diced into medium cubes)
- 5-6 garlic cloves (sliced)
- 1 cup canned crushed tomatoes (240 ml)
- 1 heaping tablespoon of concentrated tomato paste
- 1 cup water
- ½ tablespoon sweet paprika
- ½ tablespoon granulated garlic
- ½ teaspoon coarse black pepper
- 1 teaspoon crushed chili
- 1 teaspoon salt
- A handful of parsley (chopped)
Instructions
- Place the diced eggplants into a strainer and sprinkle some salt on top (for the liquids to come out)
- Let the eggplants sit for about 20 minutes, then fry and set aside
- In a medium pot, pour a generous amount of oil
- Fry the green peppers for approximately five minutes
- Add the diced tomatoes and garlic
- Let fry for an additional ten minutes until the tomatoes get mushy
- Add the tomato paste, canned crushed tomatoes, and water
- Mix well, then add the fried eggplants
- Let simmer on low heat for 20 minutes
- Once it’s nearly done, add the parsley and stir
- Let cool, then transfer it into an air-tight container
- Store in the fridge
your time to shine:
Want a chance to feature on our site? comment down below or send us your pictures @sharethecook
“My husband made it, came out perfectttt. Thanks!”
Chagit
Fan
“This eggplant salad is fire! I feel one-of-a-kind that I got to taste this uniquely delicious thing.”
Ori Ashua
Fan
Oh, and we almost forgot!
This Eggplant Salad Recipe is a part of our Salad Series. Click NOW for more fun ideas you don’t wanna miss!
Leave a Reply