Sauteed Eggplant and Cabbage Salad Recipe

Name: Sauteed Eggplant and Cabbage Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 6 cups coarsely chopped green cabbage (about 1 pound); 1 1-pound eggplant, peeled, cut into 1/2-inch pieces; 1 cup chopped onion; 1 tablespoon minced garlic; 1 1/2 teaspoons paprika; 1 28-ounce can diced tomatoes in juice; 1/2 cup chopped fresh mint; 1/2 cup chopped fresh parsley; 2 tablespoons fresh lemon juice

Servings: persons

1 tablespoon olive oil
6 cups coarsely chopped green cabbage (about 1 pound)
1 1-pound eggplant, peeled, cut into 1/2-inch pieces
1 cup chopped onion
1 tablespoon minced garlic
1 1/2 teaspoons paprika
1 28-ounce can diced tomatoes in juice
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
2 tablespoons fresh lemon juice

1
Heat oil in heavy large pot over medium-high heat.
2
Add cabbage, eggplant and onion and saute until almost tender, about 12 minutes.
3
Add garlic and stir 2 minutes.
4
Stir in paprika.
5
Add tomatoes with juices and bring to boil.
6
Cook until mixture thickens slightly, stirring frequently, about 15 minutes.
7
Stir in mint, parsley and lemon juice.
8
Season to taste with salt and pepper.
9
Cool to room temperature.
10
(Can be made 1 day ahead.
11
Cover and refrigerate.
12
Bring to room temperature before serving.)

kcal

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* 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 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 6 cups coarsely chopped green cabbage (about 1 pound), 1 1-pound eggplant, peeled, cut into 1/2-inch pieces, 1 cup chopped onion, and more.

Yes, Sauteed Eggplant and Cabbage 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.

Sauteed Eggplant and Cabbage Salad

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