Spicy Eggplant (Aubergine) Salad Recipe

Name: Spicy Eggplant (Aubergine) Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 Japanese eggplants; 1 large red pepper (capsicum); olive oil; Dressing; 2 garlic cloves, chopped roughly; 2 tablespoons olive oil; 1/2 cup balsamic vinegar; 2 tablespoons soya sauce; 3 tablespoons caster sugar; 1/4 - 1/2 teaspoon minced fresh green chile; salt; 2 tablespoons mint, chopped

Servings: persons

2 -3 Japanese eggplants
1 large red pepper (capsicum)
olive oil
Dressing
2 garlic cloves, chopped roughly
2 tablespoons olive oil
1/2 cup balsamic vinegar
2 tablespoons soya sauce
3 tablespoons caster sugar
1/4 - 1/2 teaspoon minced fresh green chile
salt
2 tablespoons mint, chopped

1
Preheat oven to 220u00b0C.
2
Cut eggplants into medium thick circles and soak for 5 minutes in salted water; drain and pat dry.
3
Place eggplant rounds onto a oven tray and drizzle olive oil over.
4
Cut red pepper into long medium strips; drizzle with olive oil.
5
Bake eggplants and peppers separately until char grilled (it should be soft but firm at the same time).
6
Place grilled eggplants onto a serving plate.
7
Arrange pepper slices over branjan.
8
Dressing:
9
Heat the olive oil and fry the garlic till light pink (be careful--it burns quickly).
10
Add all the rest of the ingredients except the mint.
11
Cook for a few minutes.
12
Pour dressing over eggplants and peppers.
13
Garnish with the chopped mint.

210

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 12 ingredients. The key ingredients include: 2 -3 Japanese eggplants, 1 large red pepper (capsicum), olive oil, Dressing, and more.

Yes, Spicy Eggplant (Aubergine) 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.

Spicy Eggplant (Aubergine) Salad

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