Eggplant Salad Recipe

Name: Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant (about 1 1/2 pounds); 1 small onion, chopped; 2 tablespoons white wine vinegar; 1 garlic clove, chopped; ½ teaspoon dried oregano leaves; ½ teaspoon salt; ¼ teaspoon pepper; 1 medium tomatoes, chopped; ¼ cup snipped parsley; ¼ cup olive oil or ¼ cup vegetable oil

Servings: persons

1 medium eggplant (about 1 1/2 pounds)
1 small onion, chopped
2 tablespoons white wine vinegar
1 garlic clove, chopped
½ teaspoon dried oregano leaves
½ teaspoon salt
¼ teaspoon pepper
1 medium tomatoes, chopped
¼ cup snipped parsley
¼ cup olive oil or ¼ cup vegetable oil

1
Cut eggplant into 3/4-inch cubes (about 5 cups).
2
Heat small amount salted water (1/2 teaspoon salt to 1 cup water) to boiling.
3
Add eggplant.
4
Heat to boiling; reduce heat.
5
Cover and cook until tender, about 10 minutes; drain.
6
Place eggplant and onion in glass or plastic bowl.
7
Mix vinegar, garlic, oregano, salt and pepper; pour over eggplant and onion.
8
Toss.
9
Stir in tomato and parsley.
10
Cover and refrigerate at least 6 hours.
11
Just before serving, stir in oil.

193

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 10 ingredients. The key ingredients include: 1 medium eggplant (about 1 1/2 pounds), 1 small onion, chopped, 2 tablespoons white wine vinegar, 1 garlic clove, chopped, and more.

Yes, Eggplant 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 Salad

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