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

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 2017 photos

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