Simple Marinated Eggplant Salad with Bell Peppers

This salad is vibrant, fresh, and chock full of nutrients. The perfect starter or side, it’s a great change from those boring, routine salads.

eggplant salad

If you’re looking for a different kind of salad, something that is zesty, colorful, and full of so many health benefits, this salad is it. It’s a marinated eggplant salad. It’s one of my favorites. And I’m hoping that it will become a favorite of yours too. 

I know what you’re thinking. Eggplants in a salad? My husband was skeptical at first, too. But once he had them, he was all for it. I served it with my famous one-pot chicken and rice – and let me tell you, this dinner was a hit. The beautiful veggies went so well with juicy bites of chicken and the tender pilaf. 

It’s a very easy recipe. The toughest part might be waiting. Because these veggies need to be marinated to be so full of flavor. 

First, the eggplants will be sliced and marinated separately. Mix in with salt and leave for about an hour while you mix the remaining vegetables with their marinade (minced garlic and white vinegar). 

After the eggplants get a chance to sit and the liquid is drained, you’ll want to fry them. You didn’t think we were adding raw eggplants into this dish, did you? I suppose you could, but frying them and softening them is what brings out the flavors of the eggplant. 

This marinated eggplant and bell pepper salad is great for making it ahead since it needs lots of chilling time in the refrigerator.

I would love to know what you serve this salad with. Or if you eat it straight out of the bowl. Why wouldn’t you? 

What do I need to make this recipe?

  • 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
  • 1/2 cup dill or parsley, chopped

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 it 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 it 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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