Zesty Eggplant Salad Recipe

Name: Zesty Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onion, thinly sliced; 1/4 cup white vinegar; 1 tablespoon salt; 1 large large eggplant, peeled and sliced into long strips; 1 tablespoon olive oil, or as needed; 2 large pita bread rounds, cut into 1-inch squares; 2 tomatoes, cut into thin strips; 1 large green bell pepper, sliced into thin strips; 1/2 cup olive oil; 1/4 cup sumac powder; salt to taste

Servings: persons

2 onion, thinly sliced
1/4 cup white vinegar
1 tablespoon salt
1 large large eggplant, peeled and sliced into long strips
1 tablespoon olive oil, or as needed
2 large pita bread rounds, cut into 1-inch squares
2 tomatoes, cut into thin strips
1 large green bell pepper, sliced into thin strips
1/2 cup olive oil
1/4 cup sumac powder
salt to taste

1
Place onion in a bowl and add vinegar and 1 tablespoon salt. Let onion soak for 1 hour.
2
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3
Arrange eggplant on a baking sheet and brush with 1 tablespoon olive oil until evenly coated.
4
Broil eggplant until flesh is pink, about 5 minutes. Flip eggplant and broil until other side is pink, about 5 minutes more. Cool eggplant. Reduce oven's temperature to 450 degrees F (230 degrees C).
5
Spread pita bread on a baking sheet.
6
Cook pita bread in preheated oven until toasted and crispy, about 10 minutes.
7
Combine tomatoes and green bell pepper in a large bowl; add eggplant and onion with vinegar and salt. Mix olive oil and sumac into tomato mixture; season with salt. Toss pita bread pieces into salad just before serving.

344

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 onion, thinly sliced, 1/4 cup white vinegar, 1 tablespoon salt, 1 large large eggplant, peeled and sliced into long strips, and more.

Yes, Zesty 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.

Zesty Eggplant Salad

How did you like this recipe?

Frequently Asked Questions