Eggplant Salad

eggplant-salad.jpg

Eggplant Salad
Eggplant Salad

Photo attribution: 

My Tu Duong
Eggplant Salad
Budget-friendly recipe
571

This salad is served cold and has a fresh, tart flavor.

Ingredients

2

or 1/2 large eggplant, cut into 1-inch pieces

3
tablespoons
½
teaspoon
½
teaspoon
½
cup
2
tablespoons

or 2 Tablespoons pomegranate syrup

½

seeded and chopped

1

chopped

½
cup

sliced

1
tablespoon

or 1 Tablespoon sumac

What You'll Need

  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Chef knife
  • Large skillet
  • Medium mixing bowl
  • Plastic wrap

Directions

  1. In a large skillet, heat vegetable oil over medium-high heat.
  2. Add eggplant and ¼ teaspoon of salt and pepper. Coat eggplant in oil, stirring and flipping to evenly coat.
  3. When oil is completely absorbed, add ¼ cup water, cook for 2 minutes. Flip eggplant, cover, and continue to cook for 1 minute.
  4. When eggplant is cooked, pour into a medium-sized bowl. Add juice and vinegar (or pomegranate syrup), tomato, bell peppers, and spring onion. Gently toss to mix so eggplant does not get mushy.
  5. Cover with a plastic wrap and refrigerate for 20 minutes, or until cold.
  6. Sprinkle with sumac and remaining salt and pepper. Serve.

Nutrition Info and more

Serving size:
¾
cup
Total calories:
163
Total fat:
14 g
Saturated fat:
1 g
Carbohydrates:
10 g
Protein:
2 g
Fiber:
3 g
Sodium:
301 mg
Attribution

Publication: 

Author: 

Attribution: 

In collaboration with the International Rescue Committee San Diego, United Women for East Africa Support Team, and UC San Diego – Center for Community Health
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