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Eggplant Salad

A refreshing and flavorful eggplant salad that combines roasted eggplant with fresh vegetables, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large eggplant
  • 2 tomatoes, diced
  • 1 cucumber, diced
  • 1 red onion, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • to taste salt and pepper
  • as needed fresh parsley for garnish

Method
 

Preparation
  1. Wash the eggplant thoroughly. Cut off the ends and slice it into 1-inch cubes. Optionally sprinkle some salt over the cubes and let them sit for 30 minutes to draw out moisture and bitterness. Rinse and pat dry.
Cooking
  1. Heat a skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the eggplant cubes and cook for 5–7 minutes, stirring occasionally, until golden brown and tender. Remove from heat and let cool.
Mixing and Dressing
  1. In a large mixing bowl, combine the diced tomatoes, cucumber, red onion, and cooked eggplant.
  2. Drizzle with the remaining tablespoon of olive oil and lemon juice. Season with salt and pepper to taste and toss gently to combine.
Garnishing and Serving
  1. Transfer the salad to a serving platter, garnish with fresh parsley, and enjoy immediately or refrigerate for a while to let the flavors meld.

Notes

Best consumed fresh, but can be refrigerated for 3 days. Avoid freezing as texture will deteriorate. For variations, use yellow or white onions instead of red, or swap parsley with mint.