10 eggplant salads that will give you a fresh look at your vegetable

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Eggplant isn't just about stews and rolls. Here are delicious pairings with other vegetables, chicken, cheese, fish and mushrooms.

1. Salad of eggplants, tomatoes, feta cheese and nuts

Ingredients

• 2 eggplants;
• 2 tablespoons of vegetable oil;
• 2 tablespoons of soy sauce
• 1-2 cloves of garlic;
• a handful of walnuts;
• 3 tomatoes;
• 150 g feta cheese;
• ground black pepper - to taste;
• a few sprigs of green onions.

Preparation

Cut the eggplants into small cubes and place in a skillet with heated oil. Fry, stirring occasionally, for about 15 minutes. Pour in the soy sauce, cook for a couple more minutes and cool.

Chop the garlic and nuts. Cut the tomatoes and feta cheese into small thin strips. Combine all ingredients, sprinkle with pepper and garnish with chopped green onions.

12 delicious eggplant dishes →

2. Salad with eggplant, bell pepper, pomegranate and spicy sweet dressing

Ingredients

• 1 eggplant;
• ½ lemon;
• ½ red chili pepper - optional;
• ½ tablespoon of pomegranate juice;
• 1 clove of garlic;
• 2 tablespoons olive oil
• salt to taste;
• 4 cherry tomatoes;
• a few sprigs of green onions;
• ½ red bell pepper;
• ½ green bell pepper;
• a few sprigs of mint;
• ½ pomegranate.

Preparation

Pierce the eggplant several times with a knife or fork, and place on a baking sheet lined with foil. Bake at 200 ° C for 45–55 minutes, until the skin is wrinkled and the vegetable is very soft.

When the eggplant has cooled slightly, peel it and transfer to a colander. Press lightly on the vegetable to release excess juice. Then cut it into large cubes into a salad platter.

Combine lemon juice, seeded and finely chopped chili, pomegranate juice, minced garlic, 1½ tablespoon olive oil, and salt. Pour half of the dressing over the eggplant.

Add tomato quarters, chopped onion and diced peppers. Add remaining dressing and stir. Garnish the salad with chopped mint and pomegranate seeds, and don't forget the olive oil.

11 Best Ways to Cook Eggplant in the Oven →

3. Eggplant and chicken salad

Ingredients

• 1 chicken leg;
• salt to taste;
• 1 eggplant;
• 2 tablespoons of vegetable oil;
• 3 eggs;
• ¼ bulbs;
• ¼ a bunch of parsley;
• 2 tablespoons of mayonnaise;
• 1 teaspoon tomato paste
• ground black pepper - to taste.

Preparation

Boil the chicken in salted water until tender. Remove the meat from the leg and chop into small pieces.

Peel the eggplant and cut into small cubes. Put them in a skillet with heated oil, salt and fry for a few minutes until soft. Hard boil the eggs.

In a salad bowl, place the chicken, eggplant, medium-sized eggs, chopped onion and chopped parsley. Add mayonnaise, tomato paste, salt and pepper, stir and refrigerate for an hour.

10 salads for those who love meat →

4. Korean style eggplant salad

Ingredients

• 2 eggplants;
• salt to taste;
• 2 bell peppers;
• 1 onion;
• 2 carrots;
• 4-5 cloves of garlic;
• 2 tablespoons of vegetable oil;
• 1 teaspoon sugar
• 2 tablespoons of soy sauce
• 30 ml vinegar 9%;
• 1 teaspoon Korean carrot seasoning
• a few sprigs of cilantro;
• a few sprigs of basil;
• 1 tablespoon sesame seeds.

Preparation

Cut the eggplant into thin long strips, salt and leave for half an hour. Cut the peppers into thin strips and the onions into half rings. Grate the carrots with a Korean carrot grater. Chop the garlic.

Rinse the eggplants and toss them into a skillet with heated oil. Fry, stirring occasionally, for about 10-15 minutes. Place the eggplants and fresh vegetables in a salad bowl.

Add sugar, soy sauce, vinegar, and carrot seasoning. Mix thoroughly and refrigerate for 2 hours. Sprinkle chopped herbs and sesame seeds over the salad before serving.

Baked eggplant with tomato-meat filling and cheese →

5. Eggplant, egg and tomato salad

Ingredients

• 1 eggplant;
• 1 onion;
• 2 tablespoons of vegetable oil;
• 1 clove of garlic;
• a few sprigs of dill;
• 2 eggs;
• 3-4 cherry tomatoes;
• 1 tablespoon mayonnaise;
• salt to taste;
• ground black pepper - to taste.

Preparation

Cut the eggplant into medium cubes and the onion into thin half rings. Heat the oil in a skillet over medium heat and lightly sauté the onions. Then add the eggplant to the onion, reduce the heat and cook for a few more minutes, until the eggplant is browned and softened.

Crush the garlic with the flat side of a knife, add to the vegetables and fry for another minute. Remove skillet from heat, add chopped dill and stir. When the vegetables have cooled, remove the garlic from them.

Boil the eggs hard-boiled and cut them into large cubes. Cut the tomatoes into quarters. Place eggs and all vegetables in a salad bowl, add mayonnaise, salt and pepper and stir.

10 egg salads that will help out in any situation →

6. Eggplant salad with chickpeas and honey-lemon dressing

Ingredients

• 2 eggplants;
• 6-7 tablespoons of olive oil;
• salt to taste;
• ground black pepper - to taste;
• 300 g canned or boiled chickpeas;
• 1 bunch of cilantro;
• 1 red onion;
• 1 teaspoon paprika;
• 1 teaspoon ground cumin
• 1 teaspoon of liquid honey;
• 1 lemon.

Preparation

Cut the eggplant into thin slices. Heat 2-3 tablespoons of oil in a skillet and add vegetables. Season with salt and pepper and sauté, turning occasionally, until tender and golden brown.

Cut the eggplant slices into quarters. Add chickpeas, chopped cilantro and finely chopped onions to these.

Combine 4 tablespoons butter, paprika, cumin, honey and whole lemon juice. Season salad with this mixture and refrigerate for several hours.

You can leave the salad all night or even a day, then the ingredients are even better saturated with the aroma and taste of the dressing.

12 ways to cook chickpeas so that everyone likes →

7. Salad with eggplant, chicken, cabbage and sesame dressing

Ingredients

• 1 chicken breast;
• salt to taste;
• 1 eggplant;
• 4 tablespoons olive oil
• ½ red bell pepper;
• 3 tablespoons of pine nuts;
• ¼ a head of cabbage;
• 3 tablespoons sesame seeds
• 1 lime;
• 3-4 tablespoons of water;
• ground black pepper - to taste.

Preparation

Boil the breast in salted water until tender. Cut the eggplant into slices, sprinkle with salt and let sit for 20 minutes. Then rinse them and lightly squeeze liquid out of them.

Heat 2 tablespoons of oil in a skillet and fry the eggplant slices on both sides a little. Transfer them to a baking sheet lined with parchment and bake at 180 ° C for about 15-20 minutes until tender.

Cut the cooled eggplant, breast and bell pepper into small cubes. Toast the nuts lightly and chop the cabbage.

In a blender, combine sesame seeds, lime juice, 2 tablespoons oil, water, salt and pepper until smooth. Place the chicken, vegetables, and nuts in a bowl and top with the sesame dressing.

10 interesting fresh cabbage salads →

8. Eggplant salad, canned fish and celery

Ingredients

• 1 eggplant;
• 2 tablespoons of vegetable oil;
• salt to taste;
• ground black pepper - to taste;
• 1 celery stalk;
• 2 tablespoons lemon juice
• 250 g of canned pink salmon;
• 1 bunch of lettuce leaves
• 150 g cherry tomatoes;
• 1-2 tablespoons of mayonnaise.

Preparation

Cut the eggplant into medium cubes and place in a skillet with heated oil. Sprinkle with salt and pepper and sauté, stirring occasionally, for about 10 minutes.

Pour the celery cubes with lemon juice. Grind the pink salmon lightly with a fork, after draining the liquid. Chop the lettuce leaves coarsely and cut the tomatoes in half.

Place all ingredients in a salad bowl, add mayonnaise and mix well.

No "Mimosa": 4 unusual and simple salads with fish →

9. Warm salad with eggplant and tomatoes

Ingredients

• 2 eggplants;
• salt to taste;
• 3 tablespoons olive oil
• ½ teaspoon whole cumin;
• 1-2 cloves of garlic;
• 2 tomatoes;
• ½ teaspoon ground red pepper;
• ½ bunch of cilantro;
• ½ lemon.

Preparation

Cut the eggplants into small cubes. Put them in a colander, salt, stir and leave for half an hour. Then dry the vegetables with a paper towel.

Heat the oil in a skillet and add the eggplant. Fry, stirring occasionally, until they soften. Add cumin, chopped garlic and red pepper and cook for a few more minutes.

Place the tomatoes, cut into small cubes, in a skillet, stir and fry for a couple of minutes. Remove from heat and transfer vegetables to a salad bowl. Add chopped cilantro, lemon juice and salt.

9 warm salads worth cooking →

10. Spicy salad with eggplant and mushrooms

Ingredients

• 1 eggplant;
• salt to taste;
• 500 g of champignons;
• 2 tablespoons of vegetable oil;
• 3 cloves of garlic;
• ¼ – ½ teaspoon of ground ginger;
• ground black pepper - to taste;
• 2-3 tablespoons of mayonnaise.

Preparation

Place the thick eggplant slices in a saucepan with salted water. Boil them for 20 minutes, cool slightly and cut into large cubes.

Chop the mushrooms in the same cubes and fry in hot oil until golden brown. Combine cooled mushrooms and eggplants. Add chopped garlic, ginger, pepper, salt and mayonnaise and stir.

How to make eggplant rolls with nuts and garlic →