Fried Eggplant Salad

Simone Shapiro
by Simone Shapiro
4 Eggplants
25 min

Eggplant is one of the most versatile vegetables to work with, you can bake or fry them or even grill them and make incredible eggplant creams out of them. In israel we use eggplants in tons of our menus and dishes. We serve eggplant cream with our breads, and fry eggplants as snacks or as first courses. This recipe also includes tomatoes which is an Israeli staple here in salsas, and almost all dishes.

This recipe is a simple first course, fried eggplant with an onion and herb salsa on top. Served cold or room temperature it’s a fun and easy dish to have on the table. A shared dish for everyone to enjoy. Here in our restaurant when we work with eggplants we slices them and then salt them for a couple of hours, we do this so the eggplants can sweat out all there liquids and then when frying you get an amazing texture and taste. You can even salt them overnight, cover them and fry them the next morning. They come out incredible. The recipe I am sharing today is a dish we use for our events and it’s fresh and summery. So I hope you enjoy 😊

Recipe details
  • 4  Eggplants
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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For the salsa
  • 1 red onion diced
  • 1/2 bunch parsley chopped
  • 1/2 bunch cilantro chopped
  • 1 large tomato diced
  • 4 tablespoons lemon juice
  • 1 table spoon vinegar
  • 1/2 cup olive oil
  • salt and pepper to taste
  • Mix all together in mixing bowl
For the eggplant
Heat a frying pan with canola oil
slice 1 large eggplant evenly and salt the meat side for about 2 hours, pat dry.
when the oil is hot, fry the sliced eggplant until golden brown
set aside to cool, when cooled place on a plate evenly and season with the salsa a top.
finish the dish with some finishing salt