eggplant salad recipe

Tender garlicky eggplant with red peppers and fresh parsley is just the delicious combo that has me coming back for more.  This easy sautéed eggplant recipe takes just 20 minutes to make, a fantastic everyday recipe, the perfect side dish or simple lunch.

Sauteed Eggplant Salad

eggplants (about 8 cups cubed)

red bell pepper

tbsp extra virgin olive oil

tsp cumin

tsp coarse sea salt

garlic

parsley

Finely chop parsley. Smash garlic cloves and then roughly chop. Set aside prepped garlic and parsley.

Cut off root end and bottom of eggplant. Set flat on a cutting board on the bottom cut side. Make 1/2&quot; slices through the top.  Lay them flat and cut into 1/2&quot; strips and then across to make 1/2&quot; cubes.

Set heavy skillet over medium heat and swirl in 1 tablespoon of the olive oil. Toss in the eggplant cubes, then drizzle on another 1 tablespoon oil.  Cook for 3-4 minutes, stirring a couple of times.  The pan will seem super full. It&#39;s ok and temporary, as the eggplant will shrink as it cooks.

Meanwhile, dice the red pepper. Add to the pan with the eggplant along with cumin and salt and drizzle the remaining tablespoon olive oil into the pan.

Cook, stirring frequently to prevent eggplant from sticking to the bottom.  Use a heavy spatula to scrape any bits off as you cook.

When eggplant is tender (about 6-8 minutes), sprinkle on 1/4 cup of the parsley and all of the garlic. Stir and cook for about 2 minutes, until garlic is fragrant.

Turn off heat and stir in remaining 1/4 cup parsley. Taste for seasoning and add a pinch of red pepper flakes if desired. Transfer to a serving dish and enjoy warm or at room temperature.

"A typical Turkish mezze includes eggplant salad served with bread and Turkish dips," says Fatma Barut.

Fatma Barut’s eggplant salad recipe

eggplant (about 1kg in total)

(80 milliliters) extra virgin olive oil

spring onions, finely chopped

Natural yoghurt & pomegranate arils &

Herald Sun

Step 1

Cook eggplant on an open flame, turning regularly using tongs, for 10-12 minutes until skin blackens and flesh is tender. Set aside to cool briefly, then halve and scoop out flesh, discarding the skin and stems. Place on a chopping board and finely chop. Scrape into a bowl and season well. Add oil, dill, parsley and spring onion and stir to combine.

Step 2

Spoon eggplant mixture into a serving bowl, drizzle with yoghurt and scatter with pomegranate arils and extra herbs. Serve with warm flatbread.

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Sauteed Eggplant Salad

Fatma Barut’s eggplant salad recipe

Top 2 eggplant salad recipe recipes from across the web

The most viewed eggplant salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sauteed Eggplant Salad

Fatma Barut’s eggplant salad recipe

The most viewed eggplant salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine