Spicy White Eggplant Salad Recipe

Name: Spicy White Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants (about 2 lbs.), preferably white; ⅓ cup extra virgin olive oil; 1 large onion, diced; 1 large red bell pepper, seeded and cut into 1/2-inch pieces; 1 large green bell pepper, seeded and cut into 1/2-inch pieces; 1 tsp. salt; 1/2 tsp. freshly ground black pepper; 3 large cloves garlic, finely chopped; 1 fresh hot chili pepper, or more to taste, finely chopped; ⅔ cup golden raisins, soaked in 1/2 cup boiling water for 1 hour and drained; 1/2 cup cider vinegar; ⅓ cup honey; 1/4 cup chopped parsley

Servings: persons

2 large eggplants (about 2 lbs.), preferably white
⅓ cup extra virgin olive oil
1 large onion, diced
1 large red bell pepper, seeded and cut into 1/2-inch pieces
1 large green bell pepper, seeded and cut into 1/2-inch pieces
1 tsp. salt
1/2 tsp. freshly ground black pepper
3 large cloves garlic, finely chopped
1 fresh hot chili pepper, or more to taste, finely chopped
⅔ cup golden raisins, soaked in 1/2 cup boiling water for 1 hour and drained
1/2 cup cider vinegar
⅓ cup honey
1/4 cup chopped parsley

1
Preheat oven to 400F.
2
Pierce eggplants in several places with a sharp knife, put on a baking sheet and roast for 1 hour or more, or until skins are shriveled and eggplants are very soft.
3
Remove from oven, and allow to cool.
4
When cool enough to handle, peel eggplants, cut flesh into 1/2-inch pieces and set aside.
5
Heat olive oil in a large skillet over medium heat, and add chopped onion and bell peppers.
6
Cook just until onions and peppers are soft but not browned.
7
Add salt, pepper, garlic, chili pepper and eggplants.
8
Stir well, and cook 3 to 4 minutes more.
9
Add raisins, vinegar and honey, reduce heat to medium-low and cook for 10 minutes.
10
Add more salt, if needed.
11
Remove from heat, and cool completely.
12
Just before serving, stir in chopped parsley, and serve cold or at room temperature.

760

kcal

Calories

Fat

Carbs

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 13 ingredients. The key ingredients include: 2 large eggplants (about 2 lbs.), preferably white, ⅓ cup extra virgin olive oil, 1 large onion, diced, 1 large red bell pepper, seeded and cut into 1/2-inch pieces, and more.

Yes, Spicy White Eggplant 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!

Spicy White Eggplant Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions