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.

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 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.

That's it — enjoy your meal!

Marinated Eggplant and Ham Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions