Pan-fried Eggplant Salad with Tomatoes recipe

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Ingredients

2 eggplants, peeled and cubed
salt and freshly ground black pepper
¼ cup olive oil, divided
1 tablespoon red wine vinegar
1 tablespoon capers, chopped
1 (10 ounce) basket cherry tomatoes, halved

Nutrition Info

190.7 calories
carbohydrate: 16.7 g
cholesterol: : -
fat: 14.2 g
fiber: 8.6 g
protein: 3 g
saturatedFat: 2 g
servingSize: -
sodium: 113.7 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Lay out eggplant pieces on a baking sheet, sprinkle generously with salt and set aside for 1 hour. Wipe off salt with a paper towel and pat eggplant dry.

  2. Heat 2 tablespoons olive oil in a large skillet and place eggplant pieces in 1 layer into the skillet in batches. Pan-fry, individually turning the pieces with a fork, until eggplant is cooked through, 10 to 15 minutes. Repeat with remaining eggplant pieces. Allow to cool, about 20 minutes.

  3. Combine remaining 2 tablespoons olive oil, vinegar, and pepper in a small bowl. Mix capers into the dressing.

  4. Mix eggplants, cherry tomatoes, and dressing in a bowl.

Recipe Yield

4 servings

Recipe Note

One of my favorite eggplant dishes - eggplant is roasted in the oven and then combined with tomatoes and capers in a salad. It is important to let the eggplants sit for 1 hour. Otherwise they soak up too much oil while frying and get greasy.

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