Eggplant salad on a white dish

Easy aubergine salad

Course: Salad
Cuisine: Mediterranean, Middle East
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8 servings
Calories: 134.5kcal
Author: Amira
Eggplant salad is a relatively easy and filling vegan recipe. A deeply flavored salad that will always leave you craving for more.
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Ingredients

  • 1 1/2 lb aubergine.
  • 6 Tbs olive oil - divided.
  • 2 medium tomatoes - diced.
  • 1 medium red onion- sliced.
  • 2 c baby arugula.
  • 1/4 tsp sumac.
  • 1/2 c diced fresh parsley.
  • 1/2 c green onion- diced.
  • 1/4 c lime juice.
  • Salt - to your taste- I've used 2 tsp.
  • 2 c Pita chips - use more or less depending on your liking.
  • optional : 1/4 tsp crushed red chili flakes.

Instructions

  • Dice the aubergine and sprinkle with salt, toss to combine.
  • In a bowl combine the red onion rings with sumac and chili flakes, let it set until you finish cooking the aubergine.
  • in a skillet over medium heat, add 3 Tbs olive oil and saute the aubergine until it gets the desired color.
  • In a separate bowl combine arugula, parsley, green onions and tomato.
  • Add the aubergine, then add the remaining olive oil and lime juice.
  • Combine very well and check the salt.
  • Cover and refrigerate for 2 hours at least.
  • When you are ready to server top with pita chips and some more sumac for added tartness.
  • Enjoy.

Notes

* Nutrition facts are calculated without the pita chips.
Nutrition Facts
Easy aubergine salad
Amount Per Serving
Calories 134.5 Calories from Fat 94
% Daily Value*
Fat 10.4g16%
Carbohydrates 9.9g3%
Fiber 2.8g12%
Sugar 3.9g4%
Protein 1.3g3%
Vitamin A 950IU19%
Vitamin C 18.3mg22%
Calcium 44mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 134.5kcal | Carbohydrates: 9.9g | Protein: 1.3g | Fat: 10.4g | Fiber: 2.8g | Sugar: 3.9g | Vitamin A: 950IU | Vitamin C: 18.3mg | Calcium: 44mg

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