Eggplant Salad Country-Style Recipe

Name: Eggplant Salad Country-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant (about 1 pound); 1/4 medium onion; 2 to 3 cloves garlic; 1 small tomato (3 ounces); 2 tablespoons chopped fresh flat-leaf parsley leaves; 1/2 teaspoon chopped fresh mint leaves; 1/2 teaspoon chopped fresh oregano leaves, or 1/4 teaspoon dried; 1/8 teaspoon dry mustard, or 1/2 teaspoon prepared mustard; 1 1/2 tablespoons red wine vinegar; 1 1/2 teaspoons fresh lemon juice; 1/4 cup olive oil; 1/2 teaspoon salt; Pinch of freshly ground black pepper; Bread, pita, or crackers, for serving

Servings: persons

1 medium eggplant (about 1 pound)
1/4 medium onion
2 to 3 cloves garlic
1 small tomato (3 ounces)
2 tablespoons chopped fresh flat-leaf parsley leaves
1/2 teaspoon chopped fresh mint leaves
1/2 teaspoon chopped fresh oregano leaves, or 1/4 teaspoon dried
1/8 teaspoon dry mustard, or 1/2 teaspoon prepared mustard
1 1/2 tablespoons red wine vinegar
1 1/2 teaspoons fresh lemon juice
1/4 cup olive oil
1/2 teaspoon salt
Pinch of freshly ground black pepper
Bread, pita, or crackers, for serving

1
Preheat the oven to 450F.
2
Prick the eggplant once with a knife.
3
Place it on a baking sheet in the oven and roast until the skin is wrinkled and the eggplant has collapsed, about 50 minutes.
4
Remove and set aside until cool enough to handle.
5
Slit the eggplant open lengthwise and scrape the pulp from the skin.
6
Coarsely chop the pulp and transfer it to a large bowl.
7
Coarsely chop the onion, garlic, and tomato.
8
Add to the bowl, along with the parsley, mint, oregano, mustard, vinegar, lemon juice, oil, salt, and pepper.
9
Stir to blend.
10
Serve right away, accompanied by the bread, or cover and refrigerate for up to 1 week.

223

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 14 ingredients. The key ingredients include: 1 medium eggplant (about 1 pound), 1/4 medium onion, 2 to 3 cloves garlic, 1 small tomato (3 ounces), and more.

Yes, Eggplant Salad Country-Style 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 Country-Style

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