Warm Eggplant (Aubergine) Salad Recipe

Name: Warm Eggplant (Aubergine) Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants; 20 ml olive oil, plus; extra olive oil, to brush; sea salt; 3 large tomatoes, roughly chopped; 3 garlic cloves, crushed; 2 teaspoons ground paprika; 1/2 teaspoon ground cumin; 1 small red chile, seeds removed, finely chopped; 1 tablespoon brown sugar; 1 teaspoon salt; 20 ml lemon juice; 20 ml red wine vinegar; pepper; 3 tablespoons fresh flat-leaf parsley, chopped; 3 tablespoons fresh coriander, chopped

Servings: persons

2 large eggplants
20 ml olive oil, plus
extra olive oil, to brush
sea salt
3 large tomatoes, roughly chopped
3 garlic cloves, crushed
2 teaspoons ground paprika
1/2 teaspoon ground cumin
1 small red chile, seeds removed, finely chopped
1 tablespoon brown sugar
1 teaspoon salt
20 ml lemon juice
20 ml red wine vinegar
pepper
3 tablespoons fresh flat-leaf parsley, chopped
3 tablespoons fresh coriander, chopped

1
Preheat oven to 200C (400F).
2
Peel strips off the eggplant skin with a vegetable peeler, slice eggplant into 1cm (just under 1/2 inch) thick slices.
3
Brush both sides with the extra olive oil, then place in a baking dish and sprinkle with sea salt.
4
Cook for 30 minutes.
5
Remove from oven, if eggplant is a little dry, sprinkle with water, cool for 5 minutes, then cut into 1 cm cubes and set aside.
6
Heat olive oil in a skillet over medium-high heat, add tomatoes, garlic, spices, chilli, sugar and salt.
7
Simmer for 10 minutes, remove from heat and add juice, vinegar and black pepper.
8
Add to the reserved eggplant, stir through herbs.
9
Serve warm or at room temperature.

212

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 16 ingredients. The key ingredients include: 2 large eggplants, 20 ml olive oil, plus, extra olive oil, to brush, sea salt, and more.

Yes, Warm 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.

Warm Eggplant (Aubergine) Salad

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