Home > Recipes > American > Make Ahead Marinated Eggplant Salad
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Make Ahead Marinated Eggplant Salad

Eggplant with bell pepper, carrots and hints of garlic and dill.
eggplant-salad-on-white-plate-with-spoon
eggplant-salad-on-white-plate-with-spoon

Make Ahead Simply Marinated Eggplant Salad with Bell Peppers

Eggplant with bell pepper, carrots and hints of garlic and dill.
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Course: Dinner, Lunch, Salad, Side Dish
Cuisine: American
Allergy: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian
Total Time: 5 hours 30 minutes
Servings: 5
Calories: 103kcal

Equipment

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 cloves garlic, 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.
  • 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.
  • 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.
  • 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!

Nutrition

Calories: 103kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 1419mg | Potassium: 415mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5208IU | Vitamin C: 40mg | Calcium: 38mg | Iron: 1mg

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