Fried Eggplant Salad

Name: Fried Eggplant Salad
Prep time: 10 min
Cook time: 20 min
Yield: 6 servings
Ingredients: 4 eggplants; oil for frying; 5 tablespoons olive oil; 3 tablespoons garlic minced; 1/2 teaspoon dried coriander; 11/2 tablespoons white vinegar; 1/4 teaspoon kosher salt; 1 tablespoon fresh parsley leaves; 1 cup Perfect Tahini Sauce; 3 tablespoons Fresh mint leaves minced; 1/4 cup toasted pine nuts; 3 tablespoons diced tomatoes; 1/4 cup feta cheese; 3 Sliced Jalapenos; 2 tablespoons Greek yogurt; 1 tablespoon lemon juice

User Reviews

5.0

39 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
6 servings
Calories
488 kcal
Course
Side Dish, Salad, Appetizer, Condiments
Cuisine
Mediterranean, Middle Eastern, Turkish, Vegetarian

Fried Eggplant Salad

Quade Maldonado

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My grandpa's Fried Eggplant drenched in garlic sauce, drizzled with tahini and topped with pine nuts, feta, mint and tomatoes is the BEST Eggplant Salad you'll ever make. Serious Mediterranean flavors make this eggplant recipe a must TRY!

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Ingredients

Servings

Eggplant

4 eggplants cut in half lengthwise
oil for frying

Sauce

5 tablespoons olive oil
3 tablespoons garlic minced
1/2 teaspoon dried coriander
11/2 tablespoons white vinegar
1/4 teaspoon kosher salt
1 tablespoon fresh parsley leaves minced

Serving

1 cup Perfect Tahini Sauce

Topping

3 tablespoons Fresh mint leaves minced
1/4 cup toasted pine nuts
3 tablespoons diced tomatoes
1/4 cup feta cheese
3 Sliced Jalapenos more or less to taste
2 tablespoons Greek yogurt
1 tablespoon lemon juice

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Notes

Start with small eggplants for frying
Fry eggplants without salting
Cutting eggplants lengthwise allows for space to for the toppings
Either the eggplant or the garlic sauce need to be hot before drizzling, that way the eggplants soak more flavor.
A fork is a great way to infuse the sauce into the fried eggplant. Poke the insides of the eggplant using a fork and pour the sauce.
Use my Perfect Tahini Sauce at the bottom of the serving dish not only for drizzling. This also optimizes flavor.
Have your favorite toppings chopped and ready.
Use a variety of toppings and top the fried eggplant halves differently for a more attractive salad.
To prepare the salad in advance: The eggplants needs to be fried and drizzled with the garlic sauce. They can keep in the fridge for a week.
On serving day, dress up the eggplant salad with tahini and other toppings.
Leftover dressed eggplant can be stored in the fridge for 4-7 days. The tomatoes are the only topping that wilt fast, other toppings handle storage in the fridge well.