This Vegetable Eggplant Salad is so unique and original, perfect to enjoy all year round. Roasted eggplants with sauteed peppers, carrots and onions in an oil dressing.

If you like eggplant, try our Chunky Eggplant Spread.

Vegetable eggplant salad in a bowl with fresh herbs.

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eggplant salad recipe-

The combination of flavors in this salad is amazing! Roasted eggplant with sauteed vegetables mixed together with oil and the juices of the vegetables. Such a great and simple salad recipe.

what herbs do I use for this eggplant salad?

You can use any herbs you like and add the amount to taste. Cilantro, dill or parsley may be used or any combination of them.

Eggplant salad in a bowl with sautéed carrots, onions and peppers.

vegetable salad-

I love the vegetables in this salad just lightly sauteed, meaning crunchy when you take a bite. You can cook the vegetables so they are crunchy or cook longer so they are tender.

preparing the eggplant-

  • Cut the eggplant into 2″ pieces. Fully coat eggplant with salt. Let sit at room temp for 30-45 minutes.
  • Drain liquid and pat dry eggplant pieces. Coat in oil and salt, mix.
  • Roast the eggplant on a baking sheet.

How to roast eggplant for this eggplant salad recipe.

prepare vegetables-

  • Slice onions, tomatoes, and peppers into thin strips.
  • Julienne carrots.
  • Deseed Hungarian peppers and chop. TIP: If you like spicy food, substitute Hungarian peppers with jalapenos or red chili pepper.

How to cut the vegetables for this eggplant vegetable salad recipe.

how to make eggplant salad-

  • In a skillet, cook onion and oil.
  • Once onions cooked, add carrots and cook.
  • Add peppers and cook.
  • Add tomatoes, eggplant, sugar, black pepper, garlic and saute.

NOTE: For the best results, allow the eggplant salad to sit in the fridge for a couple hours, or overnight.

 Vegetable eggplant salad in a skillet with a spoon and fresh herbs.

how to store eggplant salad-

This salad is best if kept in an airtight container in the refrigerator. It will last up to 4 day if refrigerated.

Try these other SALAD recipes:

Vegetable Eggplant Salad

Print
5 from 2 votes
Wonderful Eggplant Salad - Roasted eggplant with sauteed onions, carrots and peppers. Can be made ahead. Great make ahead salad recipe. 
Prep Time: 10 minutes
Cook Time: 25 minutes
Rest Time: 45 minutes
Total Time: 35 minutes
Servings: 6 servings,as side

Ingredients

  • 2 lbs medium eggplants, cut into 2" pieces
  • 2 large carrots, julienned
  • 1 medium sweet onion, sliced
  • 3 tsp table salt, divided
  • ¼ tsp ground black pepper
  • 1/2 tsp granulated sugar
  • 4 garlic cloves, minced
  • 2 Hungarian peppers
  • 2 medium tomatoes, sliced
  • 1 red pepper, cut into strips
  • 5 Tbsp oil
  • herbs to taste

Instructions

  • Line a large baking sheet with parchment paper, set aside. Preheat oven to 425F.
  • Cut eggplant into about 2” pieces. (I just slice the eggplant into three lengthwise. The tip I quarter and the other two into 6 pieces.)
  • Sprinkle eggplant pieces with 1 ½ tsp salt, make sure all pieces are coated. 
  • Allow eggplant to stand at room temp for 30-45 minutes. Drain liquid and pat eggplant pieces dry.
  • Return to bowl, coat 2 Tbsp oil and sprinkle with 1 ½ tsp salt, toss. Lay eggplant pieces onto the baking sheet. Bake 30 minutes.
  • Slice onions thin, julienne carrots and slice red pepper into thin strips. Deseed Hungarian pepper and chop into small pieces. Slice tomatoes into medium sized pieces. 
  • Add 3 Tbsp oil to skillet, once hot, add onion. On med/high heat sauté 2 minutes. Add carrots and sauté 3 minutes. Add all peppers and sauté 5-7 minutes. 
  • Add tomatoes, eggplant, ground pepper, sugar and garlic. Sauté 2 minutes, stirring as needed. 
  • Cool salad and refrigerate.

Nutrition

Calories: 190kcalCarbohydrates: 20gProtein: 3gFat: 12gSodium: 1188mgPotassium: 672mgFiber: 6gSugar: 12gVitamin A: 4535IUVitamin C: 60.3mgCalcium: 41mgIron: 0.9mg
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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