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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Eggplant Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions