Eggplant and Vegetable Salad

The Eggplant and Vegetable Salad recipe is a new and yummy salad. Eggplants with peppers, carrots, onions, and carrots in an oil dressing with seasoning.

Eggplant and Vegetable Salad

I apologize for the overload of eggplant and zucchini recipes lately but there is just such an abundance here and I want to share all the yummies I have in my recipe book=). This particular recipe I give credit to my mother-in-law. She introduced me to it a few months back and it has been on repeat in our kitchen, and by repeat I mean as soon as we are getting low, I make more:). I absolutely love the combination of all the vegetables, eggplant and herbs. You can use any herbs you like and add the amount to taste. I LOVE herbs, so I use a lot. You can do either cilantro and dill or parsley and dill (or whatever else you like).

*If you like spicy food, substitute Hungarian peppers with jalapenos or a red chili pepper.

Also, I love the vegetables in this salad just lightly sauteed, meaning crunchy when you take a bite. Just gives the salad this freshness, like you know that breathe of fresh air when you open your windows on a fall evening, or the clean fresh smell of clothes when the buzzer goes off in your laundry…. I think I am taking this too far?. You get the point, haha. It’s a good kind of fresh, there, point made. <3 (See now everything you open your windows or your dryer, Mrs. Valentina will come flooding to your mind, and you’ll be oh so happy. Oh boy, it’s super late and I need to go to bed.)

Eggplant and Vegetable Salad

Ingredients for Eggplant Vegetable Salad-

2 lbs medium eggplants

2 med/large carrots

1 medium sweet onion

3 tsp salt, divided

¼ tsp pepper

1/2 tsp sugar

4 garlic cloves, minced

2 Hungarian hot peppers*

2 medium tomatoes

1 red pepper

Herbs, to taste

5 Tbsp oil

Serves: 4-6

Instructions how to make Eggplant and Vegetable Salad-

Line a large baking sheet with parchment paper, set aside. Preheat oven to 425F.

Cut eggplant into about 2” pieces. (I sliced the eggplant into three lengthwise. The tip I quarter and the other two into 6 pieces.)

Eggplant and Vegetable Salad

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 with 2 Tbsp oil and sprinkle with 1 ½ tsp salt, toss. Lay eggplant pieces onto the baking sheet. Bake 30 minutes.

Eggplant and Vegetable Salad

Eggplant and Vegetable Salad

Prepare vegetables: Slice onions thin, julienne carrots, slice red pepper into thin strips. Deseed Hungarian pepper and chop into small pieces.

Eggplant and Vegetable Salad

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, black pepper, sugar and garlic, sauté 1 minute. Turn off heat. Leave skillet on stove top.

Eggplant and Vegetable Salad

Once eggplants are done roasting, add to the skillet with the vegetables and mix. Add herbs, mix well. (Add additional salt, to taste if needed.) Cover skillet and let the salad cool. Once cooled, refrigerate for at least 4 hours. Enjoy!.

Eggplant and Vegetable Salad

5 from 1 vote
Eggplant and Vegetable Salad
Eggplant and Vegetable Salad
Easy and absolutely delicious Eggplant and Vegetables Salad 🙂
Servings: 4 -6 servings
Author: Valentina's Corner
Ingredients
  • Ingredients for Eggplant Vegetable Salad-
  • 2 lbs medium eggplants
  • 2 med/large carrots
  • 1 medium sweet onion
  • 3 tsp salt divided
  • ¼ tsp pepper
  • 1/2 tsp sugar
  • 4 garlic cloves minced
  • 2 Hungarian hot peppers*
  • 2 medium tomatoes
  • 1 red pepper
  • Herbs to taste
  • 5 Tbsp oil
Instructions
  1. Line a large baking sheet with parchment paper, set aside. Preheat oven to 425F.
  2. 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.)
  3. 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.
  4. Prepare vegetables: Slice onions thin, julienne carrots, slice red pepper into thin strips. Deseed Hungarian pepper and chop into small pieces.
  5. 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, pepper and garlic, sauté 1 minute. Turn off heat. leave skillet on stove top.

 

Eggplant and Vegetable Salad

Valentina's Corner

Show 23 Comments
  • susan 08/24/2018, 11:55 pm

    I just love this salad just YUM

    • Valentina's Corner 08/26/2018, 5:51 pm

      Thanks for the wonderful feedback, Susan! <3 Thanks for visiting.

  • Kitti 02/21/2018, 9:44 pm

    SO glad to have found this recipe Valya! With just a few tweaks, it’s appropriate for my husband’s strict low fodmap diet. Thanks for this goodie!

    • admin 02/22/2018, 12:31 am

      Kitti,
      That’s just wonderful. So happy to hear you were able to make this recipe work for a strict diet. 🙂

  • Tzivia 12/17/2017, 3:00 pm

    Hi there valachka made this salad on Thursday for Shabbat (the Jewish Sabbath on Saturday) and Chanukah (which is currently still going on)didn’t roast the eggplant just threw it into the pan because i didn’t have the recipe on hand and wow everything came out so very delish next time will definitely be roasting the eggplant btw do ya have anymore eggplant recipes i also have Russian blood in me and i loved eggplant from the time I was six months old must’ve been in my blood @ a baby thanx so much doll and happy blessed Sunday and hols cheers

    • admin 12/17/2017, 7:40 pm

      That’s wonderful, Tzivia. I love hearing that. It’s a unique recipe but oh so delicious. I will have to work on more eggplant recipes in 2018:).
      Did you see this Eggplant Spread?
      You can substitute eggplant for zucchini in this SPREAD, this ONE PAN meal. Enjoy! 🙂

      • Tzivia 12/17/2017, 9:40 pm

        Yup food really says a lot about a person’s heritage ok sure I definitely will check it out another favorite thanx so much for all your recipes I will definitely be on the lookout in 2018 thanx again darling gnite and good week ahead

  • Olga 10/01/2017, 2:57 pm

    Hi,
    Would this salad taste similar to the eggplant salads they serve at weddings? We were at a wedding yesterday and since then I been searching for a recipe.

    Could I subsitute the peppers for red bell pepper? I believe thats whats been used in the wedding recipe.

    • admin 10/02/2017, 2:23 pm

      Hi Olga,
      I am not sure exactly which recipe you are talking about, as there are so many out there, but this one is PHENOMENAL. Yes, red bell peppers would be great here. I think you need to give it a try. 🙂

  • Sophie 02/01/2017, 2:13 am

    Hi Valentina, really like your eggplant recipes. I came across this one http://joannathan.com/ajerbaijani-eggplant-salad/ and tried it tonight. It was great! So easy, no oil or hovering over the frypan and the charred vegetables give it extra flavor. Thought you might appreciate it too 😉

    • admin 02/01/2017, 3:18 pm

      Thanks so much Sophie, will definitely check it out. I love trying new things. Appreciate it. ☺☺

  • Natalie 01/27/2017, 4:30 pm

    I’m going to try to make it today but have no clue where to get Hungarian hot peppers? Is there any substitute besides jalepenos? Don’t want it too hot… Trying to bring it to a gathering and don’t know if everyone will like it too spicy.. Please answer ASAP 🙂

    • admin 01/27/2017, 4:37 pm

      Hi Natalie, any mild pepper will work☺. You can even leave it out completely if you can’t find one. Just add a dash of chili powder if you want a tiny kick to it. I hope you love it..

  • Natasha 11/07/2016, 5:06 pm

    This was good. But a little too much salt for our taste. Next time I will not salt before baking. Otherwise delicious!

    • admin 11/08/2016, 11:08 am

      Natasha, awww bummer, sorry that it was a bit salty – that’s not good?. Hoping next try, with less salt with be more appetizing to you. Thank you so much for the feedback and for visiting. ☺

  • Jen 09/26/2016, 2:34 pm

    So I bought some eggplant on saturday afternoon at a flea market and today (monday) I went to clean out my fridge and saw the eggplant wilted and has brown spots EVERYwhere. I don’t know if it save-able but I will try out this recipe just cut off the skin I guess. My question is how long will this last in the fridge? I plan on making to today and serving thursday/friday….???

    • admin 09/26/2016, 2:46 pm

      Hi Jen, Oh no. It probably wasn’t very fresh to begin with, bummer. It’ll keep for up to a week but it’s so amazingly good, I don’t think you’ll be able to have it last that long. I sure hope you enjoy it:).

  • Tzivia 09/22/2016, 11:21 am

    Mmmmm wow yo luv eggplant one of the few veggies that I ate @ baby question would I be able to find Hungarian peppers @ the Russian supermarket must try this the Jewish holidays are coming up for me very soon this would make a gr8 appy and even side accompaniment thanx tons valentinka dear for posting keep them comin

    • admin 09/22/2016, 11:56 am

      You can just substitute with jalapeño or any other mild or hot pepper or even leave it out completely. ☺ Thank you for the support??.

  • Lina 09/22/2016, 10:58 am

    Just made. Love it ?

    • admin 09/22/2016, 9:58 pm

      Thanks Lina! Wonderful good to hear you approve. ??

  • Ilona 09/20/2016, 3:06 pm

    I actually saw this salad on someone else’s Instagram (who i don’t even know personally, just happened to like their feed). So she shared the recipe and to be honest at first I was a bit skeptical, wasn’t sure how the flavors are gonna mix, eggplants are a bit tricky for me, like I love eggplant parmesana but can never make it properly. But let me tell you, I tried a bit before refrigerating because I was curious and ended up having a big helping. It is yummy!

    • admin 09/20/2016, 5:19 pm

      Ilona, awww, you put a huge smile on my face. Best kind of comment☺☺.. Thank you so much for sharing❤❤..

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