Delicious and deeply flavoured Mediterranean cold eggplant salad made with mixing grilled eggplant, tomatoes, spring onion and drizzled with a flavourful salad dressing of garlic, vinegar, olive oil with a hint of salt and pepper.
At the end of the article you will found 5 of the most delicious eggplant recipes ever! For all eggplant lovers
This Mediterranean cold eggplant salad pairs so well with any grilled or baked chicken or meat.
Cold Eggplant Salad Ingredients
To make the Mediterranean eggplant salad, you will need the ingredients below.
- Eggplant
- Spring onion, sliced
- Cherry tomato, chopped
- Garlic, minced
- Salt
- Ground black pepper
- Vinegar (any kind)
- Olive oil (I use extra virgin olive oil)
- Parsley serving
How to Make Mediterranean Cold Eggplant Salad
Preparing the eggplants: You can peel the eggplants or leave the skin on as you wish (i peeled it) then slice to a medium-sized thickness.
Spray a baking sheet with oil then arrange the eggplant slices in the sheet.
Spray oil in both sides of each slice.
Baking the eggplants: Bake at 210C for 20 minutes or until they become golden brown.
Preparing the sauce: In a bowl, mix spring onion, minced garlic, chopped tomato, vinegar, olive oil, salt and pepper.
Adding the sauce to the eggplants: Once you take the eggplant out of the oven, put it in a bowl then pour some of the sauce over them. Keep doing that until you finish all the eggplants.
You must add the sauce to the eggplant while hot to absorb the sauce.
Mix the eggplant well with the sauce (be careful the eggplant is so soft).
Garnish: with chopped parsley.
Tips:
- Although This salad is more delicious eaten cold, you may like it warm; it is a personal preference.
- If you like it spicy, add finely chopped red chilli to it.
Storage
Store it in an airtight container in the fridge for 3-4 days.
You can make it ahead and then keep it in the fridge until you need it.
This salad freezes well. You can keep it in the freezer for up to 2 months.
Allow it to defrost at room temperature, then enjoy it.
How To Serve This Salad
This eggplant salad is perfect for a healthy lunch or as a side dish to grilled or baked meat, chicken or fish. I like to serve it with any of the dishes below.
- Baked Cod With Garlic And Butter
- Butter Garlic Chicken Breast Recipe
- Roasted Chicken With Herbs And Butter
- Baked Chicken Thighs With Honey And Garlic
- Baked Salmon With Garlic And Parsley
More Salad Recipes
Eggplant recipes you will love
Grilled Eggplant Lasagna Recipe : This recipe is made with a flavourful and well-seasoned filling of beef, mushrooms and carrots between layers of roasted eggplant slices and topped with mozzarella cheese. A delicious family dinner!
Eggplant Napoleons With Mozzarella Cheese: A delicious eggplant appetizer recipe made with alternate layers of roasted eggplants, tomatoes and mozzarella cheese. Topped with a layer of sour cream and garlic mixture, then drizzled with olive oil and vinegar sauce.
Mutabal Recipe (Roasted Eggplant Dip): A creamy and delicious recipe made with roasted eggplants, yoghurt, tahini, garlic, lime juice, seasoned with cumin and salt and topped with Pomegranate Seeds and chopped parsley.
Lebanese Baba Ghanouj (Grilled Eggplant & Tahini): A delicious Mediterranean vegan recipe made by mixing roasted eggplant, tahini, olive oil, and garlic and seasoned with cumin, salt, and pepper.
Moussaka (Musaka) Greek Recipe: An easy greek recipe made with a well-seasoned meat and tomato sauce layer between 2 layers of roasted eggplant slices. Topped with a layer of creamy bechamel sauce.
Eggplant Recipes: Cold Eggplant Salad
Ingredients
- 4 eggplant medium-sized
- 2 spring onion sliced
- ¼ cup cherry tomato chopped
- 5 garlic minced
- 1 tablespoon vinegar
- 2 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon parsley chopped
Instructions
- Peel the eggplants then slice to a medium-sized thickness.4 eggplant
- Spray an oven baking sheet with olive oil then arrange the eggplants slices in it and spray oil on both sides of all the eggplant slices.
- Bake at 210 C for 20 minutes or until the eggplants become golden brown.
- In a bowl, combine the spring onion, minced garlic, chopped tomato, vinegar, olive oil, salt and pepper.2 spring onion, 5 garlic, 1 tablespoon vinegar, 2 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon ground black pepper, ¼ cup cherry tomato
- Put the baked eggplants in a bowl then pour some of the sauce over them, keep doing that until you finish all the eggplants.
- Garnish with chopped parsley.1 tablespoon parsley
Notes
- Although This salad is more delicious eaten cold, you may like it warm; it is a personal preference.
- If you like it spicy, add finely chopped red chilli to it.
Nutrition
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