Eggplant (Aubergine) Salad Recipe

Name: Eggplant (Aubergine) Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; water (as needed); 1 cup tomato sauce; 2 medium eggplants, cut into bit size pieces; 1 large white onion; 6 -8 tomatoes, diced (use canned if you wish); 6 chopped garlic; 1 tablespoon coriander; 1 tablespoon cumin; 1 tablespoon oregano; 1 ½ teaspoons salt (or to taste); pepper; ½ cup chopped cilantro

Servings: persons

3 tablespoons olive oil
water (as needed)
1 cup tomato sauce
2 medium eggplants, cut into bit size pieces
1 large white onion
6 -8 tomatoes, diced (use canned if you wish)
6 chopped garlic
1 tablespoon coriander
1 tablespoon cumin
1 tablespoon oregano
1 ½ teaspoons salt (or to taste)
pepper
½ cup chopped cilantro

1
First dice the eggplant (I only peel some of the peel that is my personal preference) and soak in salt water for about 1/2 hours.
2
This releases the peppery bite to the eggplant.
3
While that is soaking prepare the other ingredients that need to be diced and chopped.
4
Once the eggplant has soaked, strain it and squeeze dry.
5
In a very deep pot heat the olive oil and then add the eggplant.
6
Stir the eggplant at high heat for about 10 minutes or until the eggplant becomes soft.
7
If the eggplant soaks up all the oil just add water to help from burning it.
8
Once the eggplant is soft add the onion and stir for about 5-6 minutes or until the onion is slightly soft then add the remaining ingredients, except the cilantro, and stir until it begins to boil.
9
Reduce to min and simmer for about 20 minutes.
10
Take of heat, add the cilantro and serve with yoghurt-mint sauce.
11
Yoghurt-Mint Sauce 1 cup plain yoghurt 2 crushed garlic salt to taste 1 tbsp finely chopped mint (or dry) Combine all the ingredients and spoon a few tbsp over the eggplant.

412

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 13 ingredients. The key ingredients include: 3 tablespoons olive oil, water (as needed), 1 cup tomato sauce, 2 medium eggplants, cut into bit size pieces, and more.

Yes, 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.

Eggplant (Aubergine) Salad

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