Eggplant Salad

4 Dec
Eggplant Salad and Garbanzo bean salad, surrounded by tomatoe wedges and parsley garnish.

Eggplant Salad and Garbanzo Bean Salad, surrounded by tomato wedges and parsley garnish.

This is great lunchtime meal, especially in hot weather.  Sometimes I spread the eggplant salad on whole grain sandwich bread, add fresh from the garden sliced tomatoes, a thin slice of sweet onion and a leaf of romaine lettuce: vegan sandwich!  Other times, I make it explicitly to be used as a dip for raw veggies so I blend up all the ingredients.  Either way, it’s a big hit at potlucks and it goes very fast!


1 large eggplant

1/4 cup grated onion

1/8 cup red wine vinegar

1/4 cup extra virgin olive oil

2 cloves garlic, pressed

1/4 teaspoon salt

1/4 cup parsley chopped fine

salt and pepper to your taste

2 or 3 leaves fresh basil, chopped fine

I’ve cooked the eggplant several different ways and all worked just fine.  The traditional method is to lightly oil the outside of the eggplant with a little extra virgin olive oil and place it on a roasting pan and baked it in the oven at 350 degrees or bake it in my barbecue .  I’ve also steamed it in my crock-pot by putting a small rack in the crock-pot with  enough water in the bottom just below the rack level.

Neither of these baking methods changed it at all.  However, if I steam it, I don’t peel it when I start putting it together with the other ingredients.  The cooking time varies depending on how big it is so you have to start checking it after about 20 minutes if it’s small. If you bake it, the skin gets tougher and peeling is best because the side it rests on while cooking gets very thick and dried out slightly.

If I’m serving it as a salad, I cut it up in small chunks and mash it with a potato masher.  Add all the other ingredients and stir it up.

If I want to use it exclusively as a dip or spread, I place all the ingredients in a blender [NOTE: if you are using the blender method,  the onion can be chopped coarsely instead of grated] on the chop setting for a minute or so then turn up the blender speed to the maximum setting for a couple of minutes.  Pour it into a bowl and start dipping your veggies.


2 Responses to “Eggplant Salad”

  1. gold price December 25, 2012 at 5:36 pm #

    A deceptively simple yet delicious eggplant recipe for vegetarian Thai-style eggplant spiced with cayenne pepper and flavored with basil. It may seem like you’re chopping up a lot of basil, but don’t be afraid to add it all in, because the cayenne and basil really combine to create a unique spicy Thai flavor. If you like eggplant, you’ll love this vegetarian Thai basil eggplant recipe. Pair it with rice or a spicy Asian salad such as a Thai papaya salad or a Vietnamese noodle salad . Enjoy!



  1. BBQ Eggplant Sandwich - Busy Vegetarian Mom | Busy Vegetarian Mom - December 27, 2012

    […] Eggplant Salad ( […]


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