Eggplant Salad Recipe

Name: Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. eggplant; 1 red pepper, cored; 2 medium size onions; 5 plum tomatoes; 4 Tbsp. olive oil; 1 clove minced garlic; 1/2 tsp. sugar; 1/4 tsp. oregano; 1/8 tsp. black pepper; 2 Tbsp. fresh lemon juice; 2 Tbsp. chopped parsley

Servings: persons

3 lb. eggplant
1 red pepper, cored
2 medium size onions
5 plum tomatoes
4 Tbsp. olive oil
1 clove minced garlic
1/2 tsp. sugar
1/4 tsp. oregano
1/8 tsp. black pepper
2 Tbsp. fresh lemon juice
2 Tbsp. chopped parsley

1
Slice the eggplant lengthwise and then in 1/2-inch half moon slices.
2
Cut the pepper into julienne strips.
3
Peel the onions and slice into thin rounds.
4
Chop the tomatoes.
5
Pour olive oil into a large skillet.
6
Saute the onions and pepper until they are just wilted (about 5 minutes).
7
Add the garlic and eggplant; cover and cook, stirring occasionally, until the eggplant is cooked (about 10 to 15 minutes).
8
Add the sugar, oregano and pepper.
9
Stir and cook 2 minutes more.
10
Remove skillet from stove and mix in tomatoes and lemon juice.
11
Mix and place in serving bowl. Sprinkle with parsley.

273

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: 3 lb. eggplant, 1 red pepper, cored, 2 medium size onions, 5 plum tomatoes, 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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