Vegetable Eggplant Salad

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.

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:

Print Recipe
5 from 1 vote

Vegetable Eggplant Salad

Wonderful Eggplant Salad - Roasted eggplant with sauteed onions, carrots and peppers. Can be made ahead. Great make ahead salad recipe. 
Prep Time10 mins
Cook Time25 mins
Rest Time45 mins
Total Time35 mins
Course: Salad, Side Dish
Cuisine: Russian
Keyword: eggplant salad
Servings: 6 servings,as side
Calories: 190kcal
Author: Valentina's Corner


  • 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


  • 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 Facts
Vegetable Eggplant Salad
Amount Per Serving
Calories 190 Calories from Fat 108
% Daily Value*
Fat 12g18%
Sodium 1188mg52%
Potassium 672mg19%
Carbohydrates 20g7%
Fiber 6g25%
Sugar 12g13%
Protein 3g6%
Vitamin A 4535IU91%
Vitamin C 60.3mg73%
Calcium 41mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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Valentina's Corner

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

    I just love this salad just YUM

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

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

  • Kitti 02/21/2018, 9:44 pm Link Reply

    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 Link Reply

      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 Link Reply

    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 Link Reply

      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 Link

        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 Link Reply

    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 Link Reply

      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 Link Reply

    Hi Valentina, really like your eggplant recipes. I came across this one 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 Link Reply

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

  • Natalie 01/27/2017, 4:30 pm Link Reply

    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 Link Reply

      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 Link Reply

    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 Link Reply

      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 Link Reply

    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 Link Reply

      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 Link Reply

    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 Link Reply

      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 Link Reply

    Just made. Love it ?

    • admin 09/22/2016, 9:58 pm Link Reply

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

  • Ilona 09/20/2016, 3:06 pm Link Reply

    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 Link Reply

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

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