Marinated eggplant salad

By | March 5, 2012

You know those times when you accidentally stumble on a winning recipe?

Love those times. And this is one of them.

I often make a similar dish (this turkish salad) for the first course of a Shabbos meal. It calls for fried eggplant, a couple of peppers, and fresh parsley. And it’s always a hit.

This marinated eggplant salad also calls for fried eggplant, a couple of peppers, and fresh parsley. Okay, there are a couple of differences — a vinegar/wine marinade here vs. a cumin-laced tomato sauce there — but at the outset, the two seemed almost too similar to warrant trying this one at all.

Of course, I tried it anyway. I mean, I really wanted to mark off another recipe with a “tried it” sticker.

That’s what you would do, too, right?

This will take you more time to prepare than it would take to buy some eggplant salad thing from the store. But trust me: It’s worth every minute.

This eggplant salad If you’re looking for an impressive appetizer for your Purim seudah, I vote for this.

You fry the eggplant, drain the extra oil, and saute the peppers. Then arrange the slices on your serving platter, mix up the marinade, and drizzle a bit over the eggplant.

Top with peppers, garnish with parsley, and drizzle a bit more marinade over the top. Then carefully cover with plastic wrap and even more carefully, transfer to the fridge.

Pray that if your curious (hungry) husband takes it out for a peek, he doesn’t tilt it and send the marinade to the floor.

Not that it happened here. I saw my husband spot the dish in the fridge, and I saved the marinade with my “WAAAAAAAAAAAAAAIT…!”

Because it’s important, you know. The eggplant soaks up that flavor like a sponge.

The most delicious sponge you’ve ever met.


Miriam @ Overtime Cook on March 6, 2012 at 8:11 am.

Yum! I’ve been looking for a good marinated eggplant salad recipe- must try this! Thank you!


Pnina on March 6, 2012 at 3:13 pm.

awesome! how long did this take?


Tali Simon on March 7, 2012 at 3:06 pm.

About 30-40 minutes, not counting the time the eggplant sits before frying or the marinating time. You can chop the peppers while the eggplant’s frying.


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