Simple Marinated Eggplant Salad with Bell Peppers

eggplant salad

 

Ingredients

    • 1 medium eggplant
    • 1 Tbsp salt
    • 2-3 garlic cloves
    • 1 bell pepper (red or yellow)
    • 2 medium carrots
    • 1 small onion
  •  
    • 2 Tbsp white vinegar
    • 1 tsp black pepper
    • 2 Tbsp oil for frying
    • ½ cup chopped dill or parsley

eggplant salad

How to make Eggplant Salad:

  • Wash 1 medium eggplant, cut it into long strips, place in a medium sized bowl, add a tablespoon of salt, mix well ,and set aside.

eggplant salad

  • Meanwhile, thinly slice 1 bell pepper, 1 onion, and place into a different bowl.  Grate 2 carrots and add to the same bowl.  Then add 2-3 minced garlic cloves.  Add 2 Tablespoons of white vinegar, mix the vegetables until they all are coated in vinegar. Cover the bowl and set aside.

eggplant salad

  • Leave the vegetables for at least 1 hour before putting the salad together.
  • In 1 hour, drain the eggplants. Use your hands to squeeze the liquid out. Squeeze out as much as you can.
  • In a large skillet heat two tablespoons of oil and fry eggplants over medium high heat for 7 minutes until soft and golden brown.
  • Place the fried eggplants into the bowl with the rest of the vegetables, mix carefully, add in chopped herbs, and mix again.

eggplant salad

  • Cover the bowl and put in the fridge for at least 2 hours before serving for all the flavors from vegetables to blend together. As I said earlier, the longer it stands the better it tastes.
  • In 2-4 hours transfer the salad into a serving bowl and enjoy this delicious vegan dish!

eggplant

Get the most benefits out of eggplants with these recipes:

Equipment I Used

Eggplant Salad

Eggplant Salad

Eggplant with bell pepper, carrots and hints of garlic and dill.
Total Time 5 hrs 30 mins
Course dinner, lunch, Salad, Side Dish
Cuisine American
Servings 5
Calories 101 kcal

Equipment

  • grater
  • Knife
  • Cutting board
  • garlic press
  • salad bowl

Ingredients
  

  • 1 medium eggplant cut in thin strips
  • 1 Tbsp salt
  • 1 bell pepper thinly sliced
  • 2 medium carrots grated
  • 1 small onion thinly sliced
  • 2-3 garlic cloves minced
  • 2 Tbsp white vinegar
  • 1 tsp black pepper
  • 2 Tbsp oil for frying
  • ½ cup dill or parsley, chopped

Instructions
 

  • Wash 1 medium eggplant, cut it into long strips, place in a medium sized bowl, add a tablespoon of salt, mix well ,and set aside.
    eggplant salad
  • Meanwhile, thinly slice 1 bell pepper and onion, and place into a different bowl. Grate 2 carrots and add to the same bowl. Then add 2-3 minced garlic cloves. Add 2 Tablespoons of white vinegar, mix the vegetables until they all are coated in vinegar. Cover the bowl and set aside.
    eggplant salad
  • Leave the vegetables for at least 1 hour before putting the salad together.
  • In 1 hour, drain the eggplants. Use your hands to squeeze the liquid out. Squeeze out as much as you can.
  • In a large skillet heat two tablespoons of oil and fry eggplants over medium high heat for 7 minutes until soft and golden brown.
  • Place the fried eggplants into the bowl with the rest of the vegetables, mix carefully, add in chopped herbs, and mix again.
    Eggplant Salad
  • Cover the bowl and put in the fridge for at least 2 hours before serving for all the flavors from vegetables to blend together. The longer it stands the better it tastes.
  • In 2-4 hours transfer the salad into a serving bowl and enjoy this delicious vegan dish!
    eggplant salad

Nutrition

Nutrition Facts
Eggplant Salad
Amount Per Serving
Calories 101 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 1419mg62%
Potassium 393mg11%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 6g7%
Protein 2g4%
Vitamin A 5205IU104%
Vitamin C 39mg47%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword bell pepper, carrot, dill, eggplant, garlic, green onion, healthy, low calorie, olive oil, parsley, salad, white vinegar
Tried this recipe?Let us know in the comments how it was!
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