eggplant salad
Author: michelle
Prep time: 1
Cook time: 20
Total time: 1 20
  • 1 eggplant, cubed in ¾ inch pieces
  • 2 teaspoons coarse sea salt
  • Extra Virgin Olive oil
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 2 red bell peppers, chopped
  • 2 tablespoons flat parsley, chopped
  • 2 tablespoons basil, chopped
  • ¼ cup balsamic vinegar
  1. Sprinkle eggplant with coarse salt and let sit 1 hour then pat dry.
  2. Heat ¼ cup of olive oil in a large skillet over medium high heat.
  3. Add eggplant in small batches, removing to a bowl as it becomes soft and golden.
  4. Add additional olive oil as needed.
  5. When eggplant is finished, saute onion until translucent.
  6. Add peppers and garlic and saute until peppers are soft
  7. Add eggplant to pepper mixture.
  8. Add remaining ingredients and bring to a boil.
  9. Reduce balsamic vinegar by half.
  10. Remove from heat.
Don't skimp on the olive oil. You want your eggplant to be buttery!
Recipe by bite at