Ridiculously Easy Recipe for Eggplant Salad
“Perfect salad with a simple yet flavorsome dressing!”
Ohra Argov
Original Recipe Author
We’ve tried eggplant salad in a whole lot of ways: baked or fried, sliced or cubed, with harissa or without. And it never failed us!
Do you know why? The veggie itself is as versatile as can be, so you get to tweak the dressing as much as you want and still get a dazzling result.
This time around, we’ll be going over a recipe for eggplant salad that calls for nothing more than some basic herbs and spices.
Odds are, you already have everything you need to whip up this salad!
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Ingredients
- 1 big eggplant
- 17 fl. oz. oil (for frying)
- ½ cup parsley
- 2 garlic cloves (minced)
- 1 tbsp. sugar
- 1 tsp. cumin
- ½ tsp. paprika
- ½ cup vinegar
Instructions
- Trim the stem off and chop the eggplant into medium-sized slices.
- Salt the slices and put them in a strainer.
- Deep-fry the eggplant until each slice is golden on both sides, then set them aside.
- Grab a bowl and mix all the remaining ingredients (minced garlic cloves, vinegar, sugar, cumin, paprika, and parsley) with a bit of salt to make your dressing.
- On a serving plate, arrange all the slices nicely.
- Pour the salad dressing over the eggplant but don’t mix it in.
Tips
- For best results, pick an eggplant with smooth, firm skin and a vibrant green stem. Avoid mushy or blemished ones.
- Don’t let your raw eggplant slices sit too long before deep-frying—they might oxidize and take on a not-so-appealing shade of brown.
- If you’re not a huge fan of deep-frying, try a baked eggplant salad recipe instead. It uses only a dab of oil and adds a zesty twist to the dressing!
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Oh, and we almost forgot!
This Recipe for Eggplant Salad is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!
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