Fresh, crisp and full of flavor — this Pan-Fried Eggplant Salad With Tomatoes is a must-try. Made with eggplants, salt, olive oil and red wine vinegar. …
This Pan-Fried Eggplant Salad With Tomatoes relies on simple, everyday ingredients such as eggplants, peeled and cubed, olive oil, divided, red wine vinegar and capers, chopped. It comes together quickly and makes 4 servings, at about 150 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.
Updated Jun 30, 2026