Best 10 Aubergine Or Eggplant Salad Recipes

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Embark on a culinary journey with our delectable eggplant salad recipes, a symphony of flavors that will tantalize your taste buds. Discover the classic Lebanese baba ganoush, a creamy and smoky delight made with roasted eggplant, tahini, and a blend of aromatic spices. Indulge in the vibrant Greek melitzanosalata, where roasted eggplant mingles with tangy feta cheese, garlic, and herbs, creating a refreshing and flavorful salad. Experience the rustic charm of Italian eggplant caponata, a sweet and savory symphony of eggplant, tomatoes, celery, and capers, capturing the essence of Mediterranean cuisine.

Prepare to be amazed by the Turkish patlıcan salatası, a delightful combination of grilled eggplant, tomatoes, onions, and parsley, seasoned with a zesty dressing. Explore the unique flavors of the Moroccan zaalouk, where eggplant is stewed in a fragrant tomato sauce infused with cumin, paprika, and a hint of cinnamon. Don't miss the vibrant Spanish escalivada, a symphony of roasted eggplant, peppers, and onions, drizzled with olive oil and sprinkled with herbs.

Each recipe in this collection offers a unique twist on the classic eggplant salad, showcasing the versatility of this humble vegetable. From the smoky and rich baba ganoush to the refreshing and tangy melitzanosalata, and the hearty and flavorful caponata, these salads are sure to become your go-to dishes for any occasion. Get ready to embark on a culinary adventure, where the eggplant takes center stage and captivates your senses with every bite.

Let's cook with our recipes!

ROASTED EGGPLANT LENTIL SALAD (AUBERGINE SALAD)



Roasted Eggplant Lentil Salad (Aubergine Salad) image

Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10 as a side.

Provided by Nagi

Categories     Mains     Side Salad

Number Of Ingredients 21

1 cup dried green or brown lentils ((or French/puy) (Note 1 for canned))
1 cup vegetable or chicken broth ((or water + 1 bouillon cube, crumbled))
1 1/2 cups water
1 large garlic clove (, smashed, skin removed (Note 2))
Lemon peel ((about 1.5 x 5 cm / 3/4 x 2"))
1 bay leaf (, dry or fresh)
2 sprigs thyme (, or 1/2 tsp dried thyme)
1 rib celery (, broken into 3 or 4 pieces (or just a handful of celery leaves, can skip))
700g / 1.4 lb eggplant / aubergine ((2 medium))
2 1/2 tbsp olive oil
1/4 tsp EACH salt and pepper
2 tbsp lemon juice ((or cider vinegar, white or red wine vinegar))
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 garlic clove (, minced using garlic press)
1 tsp thyme leaves (, fresh (or 1/2 ts dried - can omit, or other herbs, Note 3))
1 tsp sugar (, optional)
1/2 tsp EACH salt + black pepper
250g/ 8 oz cherry tomatoes (, halved (large quartered))
2 handfuls rocket / arugula lettuce (, torn into 5cm/2" pieces)
60g/ 2 oz feta (, crumbled (or more!))

Steps:

  • Dressing - shake in a jar.

Nutrition Facts : Calories 512 kcal, Carbohydrate 50 g, Protein 21 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 645 mg, Fiber 23 g, Sugar 9 g, ServingSize 1 serving

AUBERGINE OR EGGPLANT SALAD



Aubergine or Eggplant Salad image

Make and share this Aubergine or Eggplant Salad recipe from Food.com.

Provided by JustJanS

Categories     Lunch/Snacks

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

3 -4 aubergines
3/4 cup olive oil
1 small grated onion
1 tablespoon vinegar
1 -2 garlic clove, crushed
salt and pepper
1 large tomatoes, chopped
black olives (garnish)
green pepper (garnish)

Steps:

  • Wash aubergines, place in baking pan and bake in moderate oven (about 350°F) for about one hour or until soft.
  • Allow the skin to turn black so as to give a smoky flavour to the salad.
  • Skin aubergines while still hot and chop in small pieces.
  • Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper.
  • Garnish with olives and pepper rings.
  • Serve with roast meat, and grilled or fried fish or as appetizer.
  • Serves six.

Nutrition Facts : Calories 305.2, Fat 27.5, SaturatedFat 3.8, Sodium 7.1, Carbohydrate 15.6, Fiber 8.3, Sugar 6.7, Protein 2.7

BIG FAT GREEK EGGPLANT (AUBERGINE) SALAD



Big Fat Greek Eggplant (Aubergine) Salad image

This is Andrew Zimmer's recipe. He recommends roasting the eggplant on a gas grill--you can also do it on a gas stovetop or over charcoal that isn't too hot. This is enough for 4 to 6 generous salad servings or, as a topping for crostini, enough for a whole baguette, sliced relatively thin and lightly grilled.

Provided by Chef Kate

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 eggplants
1/3 cup scallion
1/3 cup parsley
1 tablespoon minced garlic
1 tablespoon fresh oregano (or 2 tsp. dried oregano)
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/4 cup capers
1/2 cup diced tomato
1/4 cup chopped parsley
salt, pepper and lemon to taste

Steps:

  • Roast the eggplant over a gas grill for 25 minutes at 450 degrees.
  • Place in a colander and allow it to cool. Puree the scallions, parsley, garlic and oregano in a food processor.
  • In a separate bowl, combine lemon juice, red wine vinegar, some capers, tomato, chopped parsley and the herb mixture.
  • Next peel away the skin of the eggplant revealing charred flesh on the inside; leave the seeds; in a lot of recipes they're called "the poor man's caviar.".
  • Roughly cut up the eggplant, and combine it with the remaining ingredients.
  • Lastly, add salt, pepper, lemon to taste. Serve the eggplant salad (hot or cold) on grilled bread.

Nutrition Facts : Calories 76.1, Fat 0.7, SaturatedFat 0.1, Sodium 336.9, Carbohydrate 17.9, Fiber 9.2, Sugar 7, Protein 3.4

AUBERGINE SALAD



Aubergine Salad image

This refreshing salad can be served warm or chilled in split halves of pita bread along with hummous or baba gannouj and a selection of brined olives.

Provided by PalatablePastime

Categories     Vegetable

Time 29m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb eggplant, peeled and diced
1 red bell pepper, coarsely chopped
1/2 cup chopped red onion
4 tablespoons olive oil
8 sun-dried tomatoes
1 cup boiling water
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon paprika
2 garlic cloves, minced
1/2 cup pitted kalamata olives or 1/2 cup pitted green olives, chopped
1/2 cup chopped Italian parsley
1/8 cup toasted slivered almonds (may substitute pine nuts)
1 -2 lemon (juice of, no seeds, amount depending on size)
1 tablespoon chopped of fresh mint (optional)
4 pita bread rounds (optional)

Steps:

  • Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
  • Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
  • Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
  • In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
  • Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste).
  • Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.

Nutrition Facts : Calories 225.5, Fat 17.7, SaturatedFat 2.3, Sodium 800.9, Carbohydrate 17, Fiber 7.2, Sugar 6.9, Protein 3.7

DICED EGGPLANT (AUBERGINE) SALAD



Diced Eggplant (Aubergine) Salad image

Fresh tasting and colorful. Double or triple this recipe to bring to your next family picnic or potluck. Best made 2-3 hours in advance. Cooking time includes refrigeration time. Makes a delicious side to grilled chicken or fish.

Provided by Brenda.

Categories     Fruit

Time 2h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb eggplant (firm)
2 teaspoons salt
2 tablespoons olive oil, divided
1 large garlic clove, peeled
1/2 teaspoon salt
1/2 cup green pepper, diced
1 tablespoon fresh flat leaf parsley, chopped
2 tablespoons lime juice, freshly squeezed
2 tablespoons diced green chilies, canned, drained
2 small tomatoes, diced, seeded
pepper, to taste

Steps:

  • Peel eggplant and dice into 1/2 inch cubes.
  • Sprinkle liberally with 2 tsp salt and let sit for 30 minutes.
  • Soak and rinse salted eggplant well, drain, and pat dry.(I soak at least twice in fresh, cold water to remove excess salt).
  • Saute diced eggplant over medium-low to medium heat in 2 tbsp olive oil until tender.
  • Set aside to cool.
  • Mash garlic with 1/2 tsp salt to make a paste.
  • Combine garlic paste, chiles, green pepper, parsley, and tomatoes in a medium bowl.
  • Add cooled eggplant, lime juice, and pepper.
  • Stir gently to mix.
  • Cover and refrigerate for 2-3 hours.

Nutrition Facts : Calories 103.3, Fat 7.1, SaturatedFat 1, Sodium 1508.4, Carbohydrate 10.3, Fiber 4.9, Sugar 4.6, Protein 1.9

EGGPLANT (AUBERGINE) & AVOCADO SALAD



Eggplant (Aubergine) & Avocado Salad image

Make and share this Eggplant (Aubergine) & Avocado Salad recipe from Food.com.

Provided by Rita1652

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 large eggplant
2 -3 ripe-but-firm ripe avocados
2 garlic cloves, chopped finely
1/2 red onion, chopped finely
3 lemons, juice of
4 tablespoons extra virgin olive oil
dulse flakes
pepper
2 teaspoons honey (optional)

Steps:

  • Pare and dice eggplant.
  • Place in a deep bowl and immediately cover with cold water and juice of 1 lemon.
  • Whisk together oil, garlic, dulse flakes, pepper and juice of 1 lemon.
  • Set aside.
  • Peel and dice avocados.
  • Place in bowl and toss immediately with juice of 1 lemon.
  • Drain eggplant and combine with avocados.
  • Add chopped onion.
  • Whisk dressing again and add to mixture.
  • Toss gently.
  • Set aside for about 15 minutes.
  • Chill if desired.
  • Before serving, toss gently again and sprinkle with honey.

TURKISH EGGPLANT (AUBERGINE) SALAD



Turkish Eggplant (Aubergine) Salad image

Make and share this Turkish Eggplant (Aubergine) Salad recipe from Food.com.

Provided by Tonkcats

Categories     Turkish

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10

1 (1 1/2 lb) eggplants
1 tablespoon olive oil
1 tablespoon lemon juice
1 garlic clove, minced
1 cup plain yogurt
1 medium bell pepper, seeded, finely chopped
salt & pepper
romaine lettuce
2 tomatoes
2 tablespoons parsley, chopped

Steps:

  • With a fork, pierce skin of eggplant. Bake eggplant in a rimmed pan in a 400 degrees oven for 1 hour or until very soft; cool.
  • Split in half and scoop out pulp into a bowl. Mash pulp with a fork.
  • Mix in oil, lemon juice, garlic, green pepper and salt and pepper to taste. Cover and chill for 2 hours.
  • To serve: Arrange romaine lettuce leaves on platter. Mound eggplant in center. Garnish with tomato wedges and fresh parsley.

Nutrition Facts : Calories 85.2, Fat 3.9, SaturatedFat 1.2, Cholesterol 5.3, Sodium 24.6, Carbohydrate 11.4, Fiber 4.8, Sugar 6.2, Protein 3.2

ROASTED AUBERGINE SALAD



Roasted aubergine salad image

Create our roasted aubergine salad with lots of different colours and textures, then serve it on a platter to deliver big impact for small effort

Provided by Samuel Goldsmith

Categories     Side dish

Time 1h

Number Of Ingredients 13

2 aubergines, chopped
2 red peppers, chopped
2 small red onions, peeled and cut into 8 wedges
6 garlic cloves, skin left on
6 tbsp olive oil
200g cherry tomatoes
400g can chickpeas, drained and rinsed
3 tbsp pomegranate molasses
1 lemon, juiced
½ tsp honey
2 tbsp capers
60g rocket leaves
4 tbsp sunflower or pumpkin seeds

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Scatter the aubergines, peppers, onion wedges and garlic cloves into a large roasting tin, season with salt and pepper, then drizzle over 4 tbsp olive oil. Mix well using your hands to ensure everything is coated in the oil. Put in the oven for 30 mins, then remove and tip in the cherry tomatoes and chickpeas. Mix to combine and put back in the oven for 20 mins until everything is roasted. Remove from the oven and set aside to cool.
  • Meanwhile, make the dressing by combining 2 tbsp of the pomegranate molasses with the lemon juice, honey, capers, remaining oil and a good pinch of salt and pepper. Tip the cooled aubergine mix into a serving bowl with the rocket and dressing, then gently toss to combine everything. Scatter over the sunflower or pumpkin seeds and drizzle over the remaining pomegranate molasses.

Nutrition Facts : Calories 304 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

TUNISIAN EGGPLANT (AUBERGINE) SALAD



Tunisian Eggplant (Aubergine) Salad image

Make and share this Tunisian Eggplant (Aubergine) Salad recipe from Food.com.

Provided by - Carla -

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb eggplant
1 large green bell pepper, chopped
1 garlic clove, crushed
1/2 cup olive oil
1/3 cup red wine vinegar
1 teaspoon dried oregano, crushed
1 teaspoon salt
1 (12 1/2 ounce) can albacore tuna in water, drained
1 large tomatoes, seeded & chopped
1/4 cup feta cheese, Crumbled
crisp salad green

Steps:

  • Roast eggplant in the oven until the skin is charred.
  • Allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes.
  • Arrange with green pepper in 2-quart shallow casserole dish.
  • In a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; shake well.
  • Pour over eggplant mixture. Cover and refrigerate 1 hour.
  • Drain marinade and reserve for other use. Toss marinated vegetables with tuna and tomato.
  • Spoon in to salad bowl lined with crisp greens.
  • Enjoy!

Nutrition Facts : Calories 431.6, Fat 32.1, SaturatedFat 6, Cholesterol 47.4, Sodium 1044.6, Carbohydrate 11, Fiber 5.2, Sugar 5.2, Protein 25.3

MOROCCAN EGGPLANT (AUBERGINE) SALAD



Moroccan Eggplant (Aubergine) Salad image

This was my first time boiling eggplant and it turned out very good! Boiling it with the garlic makes it extra special...we were eating it plain as it was cooling. I found this recipe to be very simple and tasty. We ate it with white rice.

Provided by Engrossed

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 large eggplant, unpeeled and cut into 1-inch cubes
3 garlic cloves, minced
5 cups water
salt, to taste
1 teaspoon ground cumin
1 teaspoon paprika (I used hot Hungarian)
1 -2 tablespoon fresh lemon juice
2 teaspoons olive oil

Steps:

  • Place eggplant, garlic, water and salt in a pot and bring to a boil.
  • Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm.
  • Drain in a strainer and allow to cool.
  • Place cooled eggplant in a bowl and toss gently with the remaining ingredients.
  • Very nice served at room temperature.

Tips:

  • Choose fresh, firm eggplants for the best flavor and texture.
  • Prick the eggplants with a fork before roasting to prevent them from bursting.
  • Roast the eggplants until they are tender and slightly charred.
  • Allow the eggplants to cool slightly before handling them.
  • Use a sharp knife to remove the eggplant skin.
  • Chop the eggplants into small pieces.
  • Season the eggplant salad with salt, pepper, lemon juice, and olive oil to taste.
  • Add other ingredients to the salad, such as tomatoes, cucumbers, onions, or feta cheese.
  • Serve the eggplant salad immediately or chill it for later.

Conclusion:

Eggplant salad is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is a great way to use up leftover eggplant and is also a healthy and affordable meal. With its smoky flavor and creamy texture, eggplant salad is sure to please everyone at the table.

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