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Diced Eggplant Aubergine Salad

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Ingredients

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	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

Nutritional information

103.3

Calories

63 g

Calories From Fat

7.1 g

Total Fat

1 g

Saturated Fat

0 mg

Cholesterol

1508.4 mg

Sodium

10.3 g

Carbs

4.9 g

Dietary Fiber

4.6 g

Sugars

1.9 g

Protein

134g

Serving Size

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Diced Eggplant Aubergine Salad

Name: Diced Eggplant Aubergine Salad
Prep time: 20 min
Total time: 3 h 10 min
Yield: 4-6
Cuisine: African
Ingredients: : 1; : 2; : 2; : 1; : 1/2; : 1/2; : 1; : 2; : 2; : 2

Features:

Cuisine:

I agree that this is a different kind of salad, and the flavor might not be for everyone. My husband enjoyed it but is really wasn't my speed. He said the seasoning was nice, and the contrast of textures and colors he quite enjoyed as well, saying this was a good change of pace cold salad for him. I made a full recipe for this, and it yield's around 1 1/4 cups, so if only some of the family enjoys this, it is nice that it really doesn't serve 4-6 but more in the area of 2-3 (unless you serve tight 1/4 cup servings), or enough to pack in lunches during the week for even as few as one. So I will be making this again, definitely (not everything I cook is for me). Made for the Saucy Senorita's ZWT5.

190 min
Serves 4
Easy

Ingredients

Directions

Diced Eggplant (Aubergine) Salad, 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 , I agree that this is a different kind of salad, and the flavor might not be for everyone My husband enjoyed it but is really wasn’t my speed He said the seasoning was nice, and the contrast of textures and colors he quite enjoyed as well, saying this was a good change of pace cold salad for him I made a full recipe for this, and it yield’s around 1 1/4 cups, so if only some of the family enjoys this, it is nice that it really doesn’t serve 4-6 but more in the area of 2-3 (unless you serve tight 1/4 cup servings), or enough to pack in lunches during the week for even as few as one So I will be making this again, definitely (not everything I cook is for me) Made for the Saucy Senorita’s ZWT5 , This is a great, different kind of salad I did add a little chopped onion for some added flavor I think I would have liked it a bit better if the eggplant wasn’t cooked until tender When I make this again, I will just salt and rinse and skip the cooking Overall, it’s a wonderful salad Thanx!

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Steps

1 Done	Peel Eggplant and Dice Into 1/2 Inch Cubes.
2 Done	Sprinkle Liberally With 2 Tsp Salt and Let Sit For 30 Minutes.
3 Done	Soak and Rinse Salted Eggplant Well, Drain, and Pat Dry.(i Soak at Least Twice in Fresh, Cold Water to Remove Excess Salt).
4 Done	Saute Diced Eggplant Over Medium-Low to Medium Heat in 2 Tbsp Olive Oil Until Tender.
5 Done	Set Aside to Cool.
6 Done	Mash Garlic With 1/2 Tsp Salt to Make a Paste.
7 Done	Combine Garlic Paste, Chiles, Green Pepper, Parsley, and Tomatoes in a Medium Bowl.
8 Done	Add Cooled Eggplant, Lime Juice, and Pepper.
9 Done	Stir Gently to Mix.
10 Done	Cover and Refrigerate For 2-3 Hours.