Posted on Leave a comment

Tangy Tomato Cucumber Eggplant Salad

Aubergine Cucumber and Tomato salad

This eggplant salad recipe is an absolute delight! The tangy taste of the tomato combined with the cool crunch of the cucumber compliment the sweetness of the eggplant resulting in a pleasant burst of flavor.

Let us now put together this nutritious and filling eggplant salad.

Cucumber eggplant salad

Ingredients

A medium size eggplant

1 cucumber

3 tablespoons vegetable oil

1 tomato


Preparation

Begin by washing the eggplant and dicing it into bite size pieces.

Next, place the eggplant chunks in a large sieve and sprinkle salt over them then leave to stand over a pan for about 20 minutes. Doing this helps to drain the water from the eggplant.

IMG-20160819-WA0001

In a skillet, pour vegetable oil and fry the eggplant for 8-10 minutes.

When they are ready, use a slotted spoon to remove the eggplant from the skillet and place on a plate lined with serviettes to drain away any excess oil.

Now, take the tomato and cucumber and after washing them, dice into bite size pieces too.

To complete the salad, add the fried eggplant to the tomato and cucumber and toss together.

Serve with coriander pesto for added zing!


Share this refreshing eggplant salad recipe with your friends and be sure to reach out to me on social. Also, let me know in the comments below, what other salad recipes you would like to see on the blog 🙂

Join our Facebook group: https://www.facebook.com/groups/230911247396161

Twitter: https://twitter.com/kaari_kitchen

Instagram: http://instagram.com/kaariskitchen/

Facebook: http://facebook.com/kaarikitchen/

 

Save

Save

Save
Aubergine Cucumber and Tomato salad

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.