Eggplant Salad
Roasted eggplants and sauteed vegetables drizzled with an easy and delicious oil-vinegar dressing. This will become your favorite eggplant salad recipe!
Servings 12
Calories 127kcal
Ingredients
- 4 eggplants
- 4 red bell peppers
- 2 carrots
- 1/2 onion
- 8 garlic cloves pressed
- 1/2 cup white vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp granulated sugar
- 3 tbsp sweet chili sauce
- 1/3 cup water
- 1/3 cup olive oil
Instructions
- Chop the eggplant into small rectangular cubes. Place in a colander and mix with 1 tsp salt. Let it sit for about 20 minutes until it lets out most of its juices. Make sure to have a plate under the colander to catch all the liquid.
- Sauté the chopped bell pepper, onion, and shredded carrot with the pressed garlic, black pepper, sugar, and vinegar.
- Add water and olive oil. Sauté for about 10 minutes.
- Drizzle a baking sheet with olive oil and place the chopped eggplant into the baking dish a toss lightly to coat it in the olive oil. Bake at 400 degrees Fahrenheit for 25 minutes.
- Combine the sautéed vegetables with the baked eggplant. Then stir in the sweet chili sauce.
Notes
- Drain the water from the eggplant- When the salt triggers osmosis in the eggplant, it releases the excess water inside. This takes a lot of the bitterness with it.
- Use a colander on a plate- A colander will allow the water to drain, rather than soak back into the eggplant,
Nutrition
Calories: 127kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Sodium: 249mg | Potassium: 480mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2975IU | Vitamin C: 55.6mg | Calcium: 25mg | Iron: 0.6mg