Aubergine Salad

"This refreshing salad can be served warm or chilled in split halves of pita bread along with hummous or baba gannouj and a selection of brined olives."
 
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photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by tigerduck photo by tigerduck
Ready In:
29mins
Ingredients:
17
Serves:
4

ingredients

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directions

  • Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
  • Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
  • Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
  • In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
  • Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste).
  • Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.

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Reviews

  1. Was looking for a recipe for baba ganoush, but very happy to have found this instead! The two of us had it tonight with salad leaves, smoked meat & cheese, but fortunately there's enough left to have with falafels & tahini sauce tomorrow! (Only nuts in the cupboard were walnuts which I can recommend!) Many thanks for an excellent recipe!
     
  2. This was very good. I had to use the sun-dried tomatoes in oil so skipped step 1. Otherwise made no major changes - I used sliced red onion not chopped, half kalamata and half green olives, pine nuts instead of almonds, and just one lemon (it was very juicy - I probably could have used less than one). I did use the optional mint. Served with steaks and baked potatoes for Father's Day lunch and the family all enjoyed it. Thanks for sharing!
     
  3. Yum! Really delicious, and great new way to use eggplant. I left out the bell pepper and used oil-packed tomatoes, but still delicious. Next time I think I'll cut the salt back a bit and cut the eggplant down into smaller cubes. Thanks for a treat! UPDATE - a year later: I just made this again with some more changes -- I reduced the salt, omitted the paprika, used diced cucumbers in lieu of parsley, white onion instead of red, and pine nuts. Served with lettuce in a whole wheat pita pocket -- FABULOUS!
     
  4. I love this recipe. I stumbled across it while looking for a Japanese eggplant salad recipe that I misplaced. However, this one was a wonderful blend of flavors - mint included. Thanks for posting.
     
  5. I picked to make this because it looked like an elegant way to make an eggplant, and that was true. The flavors are so complementary to each other, really creative. I made it as written, but no mint. Used 1.5 lemons, but probably should have used the other half also. I had special guests today, and this really fit the bill. Thanks, this will definitely be on my list to make when guests come over from now on. Step 3 did take considerable longer than 8 min, maybe 15.
     
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Tweaks

  1. The taste of this salad was out of this world! I made some extensive substitutions since I looked up the recipe at the last minute: green bell pepper for red, white onion for red, oil packed tomatoes for dried, regular salt for sea (used 1/2 tsp.), black olives for green, no almonds, no mint. I'm sure the original is even better, but even with substitutions, it was a five-star way to use the rest of an eggplant. I will note that the children did not like the look of it and would not eat it. Usually this takes the recipe down to a four star, but I figured I wasn't making it for them anyway! Thanks Sue!
     

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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