Bring the flavors of Mediterranean food with grilled eggplant salad!
Derived from the age-old flavors of Mediterranean food, no food fanatic wants to miss on a yummy eggplant salad. After all, eggplant is one of the most ancient addition to middle-eastern cuisine. Plus, this salad gets prepared in less than an hour. That means you won’t have to spend all your time preparing this delicious food in the kitchen.
My eggplant salad is a perfect recipe for BBQ, get-togethers, brunch, or any other occasion when you wish to serve a delicious side dish.
As this salad is delicious and easier to make has become most popular among people. But in most of these recipes, a large amount of ingredients are used. But you can match the deliciousness of my eggplant salad with only a few ingredients.
Also, I don’t roast the veggies. Instead, I grill them to give a smoky flavor to my salad. So, there’s a perfect mix of smoky soft eggplant, vinegar, spices, and salt that makes it a lot tastier.
Juicy Eggplant Salad Recipe
Despite other meditterranean salad recipes, I have always enjoyed preparing eggplant salad. What’s interesting about this salad is that you can get a blast of flavors with only a few ingredients. The simple seasoning elevates the taste, making it more than just an ordinary salad.
I like to serve the eggplant salad with pita bread, a hunk of feta, or chicken breast. But you can serve it with any of the dishes of your choice. You can even enjoy the salad alone as a healthy lunch alternative as it keeps you full for a long time.
You can also prepare eggplant salad ahead of time. But the key to maintaining the fresh taste is keeping it inside an airtight container. Oh, and did I mention it’s a low carb, which complies with many diets? That means you can add it to your diet without worrying about gaining extra pounds.
Scroll down to check out the recipe.
Steps to Make Flavorful Eggplant Salad
Read down to steps to understand how to prepare eggplant salad.
Start the preparation of eggplant salad by taking an eggplant and washing it under running water. Properly clean the veggie, so your salad does not taste muddy. After cleaning, evenly slice the eggplant, so each piece gets cooked. Then keep the sliced pieces aside in a bowl.
For the seasoning, mix garlic powder, onion powder, salt, and pepper in a bowl. While cooking the eggplant, avoid overcooking as it will make the veggie look mushy. The salad can either be served cold or at room temperature as a salad.
- Instead of grilling, you can roast the eggplant in a preheated oven at 475 degrees. For roasting, you would have to cut the eggplant in dice shape. Drizzle olive oil and let the veggie roast for about 10 minutes. Cool and use it for the salad.
- To enhance the taste of your eggplant salad, you can add lemon juice, chili flakes, garlic, and other green herbs.
- Adding a few pieces of cucumber adds freshness to the salad, enhancing the dish’s overall taste. Similarly, chunks of red onion also make the eggplant salad juicy and crunchy.
- If you want to make your salad healthier, consider adding salad greens such as baby butter lettuce, rocket, arugula, and basil.
- Adding parmesan cheese and goat’s cheese are recommended to make the salad extra creamy.
- You can also add roasted or grilled red pepper to elevate the taste and color of the salad.
Can I Make Eggplant Salad In Advance?
What’s truly fascinating about eggplant recipes is that they can be prepared ahead of time. After preparation, you can keep the eggplant salad in an airtight container. An hour before you want to serve the dish, take it out of the fridge, add dressing, and serve.
Can I Eat Eggplant Raw In A Salad?
Yes, you can eat eggplant raw in a salad. In fact, it’s one of the best ways to enjoy the rich taste of raw eggplant. The raw veggie nicely soaks up all the added dressing. You can eliminate the bitterness of eggplant by peeling it and soaking the pieces in milk for a few minutes.
Can I Eat Eggplant Skin?
Don’t throw away the skin if you use peeled eggplant for your salad dish. That’s because the eggplant skin is edible. In fact, it is loaded with antioxidants. So, you can use the eggplant skin for garnishing your salad.
Can I Remove The Seeds From The Eggplant For The Salad?
Removing the seeds is unnecessary if they are soft and barely visible. Such seeds taste nice. But if the seeds have turned brown and are properly visible, you must scoop them out with the help of a spoon.
- 1 eggplant, cut into slices
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoons apple cider vinegar
- 2 tablespoons chopped parsley
- 3 tablespoons olive oil
- In a nonstick grill pan, warm the oil and cook the sliced eggplant for about 2 minutes on each side.
- Transfer the cooked eggplant slices to a bowl and season with salt and pepper to taste, garlic powder, and onion powder.
- Stir in the apple cider vinegar, chopped parsley, and olive oil.
- Stir and mix until combined, and serve.