Make Ahead Simply Marinated Eggplant Salad with Bell Peppers

5 from 1 vote

Eggplant with bell pepper, carrots and hints of garlic and dill.

Total Time5 30

Course: Dinner, Lunch, Salad, Side Dish

Cuisine: American

Allergy: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian

Servings:

Calories: 103kcal

Wash eggplant, cut it into long strips, place in a medium sized bowl, add salt and pepper, mix well, and set aside.
1 medium eggplant,, 1 Tbsp salt, 1 tsp black pepper
Meanwhile, thinly slice bell pepper and onion, and place into a different bowl. Grate carrots and add to the same bowl. Then add minced garlic cloves. Add white vinegar, mix the vegetables until they all are coated in vinegar. Cover the bowl and set aside.
1 bell pepper,, 2 medium carrots,, 1 small onion,, 2-3 cloves garlic,, 2 Tbsp white vinegar
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.
1 medium eggplant,
In a large skillet, heat two tablespoons of oil and fry eggplants over medium high heat for 7 minutes until soft and golden brown.
1 medium eggplant,, 2 Tbsp oil,
Place the fried eggplants into the bowl with the rest of the vegetables, mix carefully, add in chopped herbs, and mix again.
½ cup dill,
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!