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.
A medium size eggplant
3 tablespoons vegetable oil
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.
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 🙂
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