Diced Eggplant (Aubergine) Salad Recipe

Name: Diced Eggplant (Aubergine) Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb eggplant (firm); 2 teaspoons salt; 2 tablespoons olive oil, divided; 1 large garlic clove, peeled; 1/2 teaspoon salt; 1/2 cup green pepper, diced; 1 tablespoon fresh flat leaf parsley, chopped; 2 tablespoons lime juice, freshly squeezed; 2 tablespoons diced green chilies, canned, drained; 2 small tomatoes, diced, seeded; pepper, to taste

Servings: persons

1 lb eggplant (firm)
2 teaspoons salt
2 tablespoons olive oil, divided
1 large garlic clove, peeled
1/2 teaspoon salt
1/2 cup green pepper, diced
1 tablespoon fresh flat leaf parsley, chopped
2 tablespoons lime juice, freshly squeezed
2 tablespoons diced green chilies, canned, drained
2 small tomatoes, diced, seeded
pepper, to taste

1
Peel eggplant and dice into 1/2 inch cubes.
2
Sprinkle liberally with 2 tsp salt and let sit for 30 minutes.
3
Soak and rinse salted eggplant well, drain, and pat dry.(I soak at least twice in fresh, cold water to remove excess salt).
4
Saute diced eggplant over medium-low to medium heat in 2 tbsp olive oil until tender.
5
Set aside to cool.
6
Mash garlic with 1/2 tsp salt to make a paste.
7
Combine garlic paste, chiles, green pepper, parsley, and tomatoes in a medium bowl.
8
Add cooled eggplant, lime juice, and pepper.
9
Stir gently to mix.
10
Cover and refrigerate for 2-3 hours.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb eggplant (firm), 2 teaspoons salt, 2 tablespoons olive oil, divided, 1 large garlic clove, peeled, and more.

Yes, Diced Eggplant (Aubergine) Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Diced Eggplant (Aubergine) Salad

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