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Eggplant Salad

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Photo of prepared Eggplant Salad
Photo attribution: My Tu Duong
Ready In: 40 minutes
Serves: 4
Dairy-freeGluten-freeLow Added SugarVeganVegetarian
This salad is served cold and has a fresh, tart flavor.

What you'll need

Large skillet
Medium bowl
Plastic wrap


Serves 4
2 Chinese Eggplants small, or 1/2 large eggplant, cut into 1-inch pieces
3 tablespoons Vegetable Oil
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 cup Water
2 tablespoons Pomegranate Juice or of Cranberry Juice
1 tablespoon Balsamic Vinegar
1/2 Bell Pepper seeded and chopped
1 Tomato small, chopped
1/2 cup Green Onions sliced
1 tablespoon Lemon Juice or 1 tablespoon Sumac


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 Facts

Serving Size 0.75 cup

Serving Per Container 4

Amount Per Serving
Calories 163
% Daily Value*
Total Fat 14 g18%
Saturated Fat 1 g5%
Sodium 301 mg13%
Total Carbohydrate 10 g4%
Dietary Fiber 3 g11%
Protein 2 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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