Eggplant Salad

posted on: Friday, November 7, 2008

I am so proud of our garden. We are still getting beautiful tomatoes and leeks. Maybe next year we'll grow some eggplants.

  • 5 small eggplants
  • 1/2 cup thinly sliced purple onion
  • 1 leek thinly slices
  • 2 medium sized red tomatoes diced
  • 1 cup gold nugget (or small cherry) tomatoes
  • 2 tablespoons vinegar
  • 1 tablespoon olive oil
  • salt to taste
  • 3 chopped up cilantro leaves
  1. In a medium sauce pan bring 4 cups water to a boil
  2. Thinly slice the eggplants and put them in the boiling water for no longer than 3 minutes.
  3. Drain as much water out of it as you can without damaging or bruising the eggplant
  4. Heat up the olive oil a small frying pan.
  5. Saute the onions and leeks until the onion is slightly caramelized
  6. In a medium mixing bowl place the eggplants, onions, leeks, and tomatoes
  7. Sprinkle vinegar and salt and mix.
  8. Garnish with cilantro


  1. interesting...I never think of boiling eggplant. I'll have to try it some time. Less fat because when you fry/saute, it just soaks up the oil.

  2. This looks delicious. I need more eggplant recipes!

  3. For some reason I never have liked egg plant. Unless it is deep fried. But this recipe sounds pretty appatizing. The picture makes me hungry too. I'll have to try it soon. Its been literally 10 years since I've eaten egg plant. Maybe my tastes have changed.

  4. Yesterday I oven backed eggplant (sliced as in this recipe, with a hint of olive oil and salt ). I'll make a small change to this tasty recipe. Instead of boiled eggplant, I'll try oven backed eggplant.

  5. Oi, Damaris. I'm also a brazilian expat living in the UK. The oven baked eggplant matches your recipe perfectly. I've even taken a picture of it in case you want to see how it looks like.


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