Valentina Ablaev
This Vegetable Eggplant Salad Recipe is so unique and original, perfect to enjoy all year round. Roasted eggplant with sauteed peppers, carrots, and onions in an oil dressing.
If you like eggplant recipes, try our eggplant spread and eggplant shrimp entree.
EGGPLANT SALAD-
This hearty vegetable eggplant salad recipe is easily made and loaded with flavors. The combination of roasted eggplant and sauteed vegetables tossed in the oil brings you a great salad recipe. If you enjoy eggplant, then this salad will become your new favorite way to enjoy eggplant.
HOW TO MAKE EGGPLANT SALAD-
- Prep eggplant– Cut the eggplant into even sized pieces and add to a large bowl. Sprinkle the eggplant with salt and allow it to rest at room temp allowing salt to penetrate the eggplant and release juices.
- Roast eggplant– Roast the eggplant in the oven. Remove from the oven and set aside. Tip: You can also cook the eggplant on the grill.
- Prepare veggies– Slice the onion and red pepper into thin strips. Julienne the carrots. Deseed the Hungarian peppers and chop them. Quarter the tomatoes, then slice thinly.
- Saute vegetables– In a skillet, saute the onion in olive oil. Then, add the carrots and peppers and cook until vegetables are tender.
- Add spices– Add in the tomatoes, roasted eggplant, sugar, pepper, herbs, garlic cloves and toss to combine. Saute until all of the ingredients are well incorporated.
- Rest salad– Once salad cools, allow it to sit in the fridge for at least a couple hours or overnight and serve as a side dish.
| Chef’s tip: If you want the salad to have a bit of acidity, whisk 1 tsp vinegar or lemon juice with the sugar when adding to the rest of the ingredients. |
FREQUENTLY ASKED QUESTIONS-
You can substitute the Hungarian peppers with jalapenos or red chili peppers. Or, leave them out completely if you don’t like heat.
Yes, this salad tastes better when it sits for a little; prepare this salad up to 2 days in advance.
This salad is best if kept in an airtight container in the refrigerator. It will last up to 4 days if refrigerated.
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.
HOW TO SERVE THIS EGGPLANT SALAD-
Serve the eggplant salad as a side dish with your favorite entree. Here are some entrees that go great with this salad:
- Pork Chops, grilled or pan-seared
- BBQ Crockpot Roast
- Baked Ham
- Ukrainian Kotleti
- Cabbage Rolls
Roasted Eggplant Salad (Easy, Healthy & Flavorful)
Ingredients
- 2 lbs medium eggplants, cut into 2″ pieces
- 3 tsp salt, divided
- 5 Tbsp olive oil, divided
- 1 medium sweet onion, sliced
- 2 large carrots, julienned
- 2 Hungarian peppers
- 1 red pepper, cut into strips
- 2 medium tomatoes, thinly sliced
- 4 garlic cloves, minced
- ¼ tsp ground black pepper
- ½ tsp granulated sugar
- herbs to taste
Instructions
- Line a baking sheet with parchment paper.
- Chop the eggplant into 2” pieces. I like to slice the eggplant into three large pieces, lengthwise, quarter the tip, and cut the remaining two pieces into six equal parts.
- Coat the eggplant with 1 ½ tsp of salt and let it stand at room temperature for 30-45 minutes to release excess moisture.
- Drain all of the liquid and pat the eggplant dry with a paper towel.
- Add the eggplant to a bowl, coat with 2 tbsp of oil, and sprinkle with the remaining salt. Toss to coat evenly.
- Spread the eggplant on the prepared baking sheet and bake at 425°F for 30 minutes.
- Meanwhile, add 3 tbsp of oil to a skillet and heat over medium heat. Add the sliced onions to the warm pan and saute over medium heat for 2 minutes.
- Add in the carrots and sauté for an additional 3 minutes, then add the peppers and cook for 5-7 minutes, or until the veggies are just tender. (You don’t want them to be completely cooked through.)
- Add the chopped tomatoes, eggplant, black pepper, sugar, and garlic to the pan and sauté for 2 minutes, allowing everything to incorporate evenly. Garnish with fresh herbs.
- Place the salad in a large bowl or jar and let it cool to room temperature before refrigerating.
- Refrigerate for at least 2 hours or overnight before serving.
Notes
- Salt the eggplant. Don’t skip this step! Salting the eggplant helps draw out excess moisture so the salad doesn’t turn watery. It also helps improve the eggplant’s texture once roasted.
- Let the salad marinate. This eggplant salad gets even more flavorful as it sits, so refrigerate it for at least a few hours before serving if possible.
- Taste before chilling. Once everything is mixed, taste the salad and adjust the seasoning if needed. A squeeze of lemon juice adds extra brightness.
- Storage. This eggplant salad tastes best within 2 days, but it will stay fresh in the refrigerator for up to 4 days. Keep it chilled until ready to serve.
