Marinated Eggplant and Ham Salad Recipe

Name: Marinated Eggplant and Ham Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small eggplants, unpeeled; salt water; 12 lb virginia baked ham, diced; ¼ cup balsamic vinegar; 2 large garlic cloves, crushed; ½ teaspoon kosher salt; ⅛ teaspoon fresh ground black pepper; ¼ teaspoon onion powder; ½ tablespoon basil, roughly chopped; ½ tablespoon oregano, roughly chopped; crushed red pepper flakes, to taste; ¼ cup salad oil; ¼ cup olive oil; 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest; ½ cup red pepper, julienne; 1 small mild red onion, sliced thin and separated into rings; ¼ cup fresh parsley, roughly chopped; ½ cup grape tomatoes, for garnish; ¼ cup oil-cured black olive, for garnish

Servings: persons

3 small eggplants, unpeeled
salt water
12 lb virginia baked ham, diced
¼ cup balsamic vinegar
2 large garlic cloves, crushed
½ teaspoon kosher salt
⅛ teaspoon fresh ground black pepper
¼ teaspoon onion powder
½ tablespoon basil, roughly chopped
½ tablespoon oregano, roughly chopped
crushed red pepper flakes, to taste
¼ cup salad oil
¼ cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
½ cup red pepper, julienne
1 small mild red onion, sliced thin and separated into rings
¼ cup fresh parsley, roughly chopped
½ cup grape tomatoes, for garnish
¼ cup oil-cured black olive, for garnish

1
Cut eggplants into 1/2-inch cubes (DO NOT PEEL); add to boiling salted water in a large, deep sacuepot.
2
Boil gently (6-8 minutes), uncovered; stir ocassionally.
3
Drain well.
4
Transfer the eggplant to a large bowl; add the diced ham.
5
Set aside.
6
To a medium-size mixing bowl whisk together the vinegar, garlic, salt, pepper, onion powder, basil, oregano, and pepper flakes.
7
Gradually beat in the oils, lemon juice and lemon zest until well combined.
8
Pour the marinade over the eggplant and ham; add the red peppers and the onion rings; toss gently.
9
Chill for 1 hour.
10
Just before serving, mix in the parsley.
11
Mound the salad on a large, chilled serving platter; garnish with tomatoes and olives.

2737

kcal

Calories

181

Fat

Carbs

236

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 20 ingredients. The key ingredients include: 3 small eggplants, unpeeled, salt water, 12 lb virginia baked ham, diced, ¼ cup balsamic vinegar, and more.

Yes, Marinated Eggplant and Ham 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.

Marinated Eggplant and Ham Salad

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