Eggplant (Aubergine) Salad Recipe 🍆
Cook Time: 30 minutes
Prep Time: 50 minutes
Total Time: 1 hour and 20 minutes
Description:
Indulge in the exquisite flavors of this Eggplant (Aubergine) Salad, a delightful dish perfect for any occasion. Bursting with Mediterranean and Middle Eastern influences, this vegan salad is a harmonious blend of tender eggplant, juicy tomatoes, aromatic garlic, and fragrant herbs, all brought together in a tantalizing medley of flavors. Whether you’re seeking a refreshing appetizer, a light lunch, or a vibrant side dish, this recipe is sure to impress with its simplicity and sophistication. Follow along and embark on a culinary journey to savor the essence of Turkish cuisine.
Ingredients:
- 3 tablespoons olive oil
- Water (for soaking)
- 1 cup tomato sauce
- 2 eggplants
- 1 tomato
- 6-8 cloves garlic
- 6 tablespoons chopped onion
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup chopped fresh cilantro
Nutritional Information (per serving):
- Calories: 179.5
- Fat: 6g
- Saturated Fat: 0.8g
- Cholesterol: 0mg
- Sodium: 614.2mg
- Carbohydrates: 30.1g
- Fiber: 7.7g
- Sugar: 8.2g
- Protein: 5.8g
Instructions:
-
Prepare the Eggplant:
- Begin by dicing the eggplants into small cubes. You can choose to peel some of the skin, according to your preference.
- Soak the diced eggplant in salt water for approximately 30 minutes. This step helps to release any bitterness from the eggplant.
-
Prep the Ingredients:
- While the eggplant is soaking, dice the tomatoes, mince the garlic, and chop the onion. Set aside until needed.
-
Drain and Squeeze the Eggplant:
- After the soaking time is complete, drain the eggplant cubes and gently squeeze out any excess moisture.
-
Sauté the Eggplant:
- In a deep pot, heat olive oil over medium-high heat.
- Add the drained eggplant cubes to the pot and sauté for about 10 minutes or until they become soft. If the eggplant absorbs all the oil, you can add a splash of water to prevent burning.
-
Incorporate Ingredients:
- Once the eggplant is soft, add the chopped onion to the pot and continue stirring for an additional 5-6 minutes, or until the onion begins to soften.
- Next, add the diced tomato, minced garlic, ground cumin, dried oregano, tomato sauce, salt, and pepper to the pot. Stir well to combine all the ingredients.
-
Simmer the Salad:
- Reduce the heat to low and let the mixture simmer for approximately 20 minutes, allowing the flavors to meld together and the sauce to thicken.
-
Finish with Cilantro:
- Remove the pot from heat and gently stir in the chopped cilantro, reserving some for garnish if desired.
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Serve and Enjoy:
- Transfer the Eggplant Salad to a serving dish and garnish with additional cilantro, if desired.
- This salad pairs wonderfully with a refreshing Yoghurt-Mint Sauce.
Yoghurt-Mint Sauce:
- 1 cup plain yogurt
- 2 cloves garlic, crushed
- Salt to taste
- 1 tablespoon finely chopped mint (or dried mint)
-
Prepare the Sauce:
- In a small bowl, combine the plain yogurt, crushed garlic, salt, and finely chopped mint.
- Mix well until all the ingredients are thoroughly incorporated.
-
Serve:
- Spoon a generous amount of the Yoghurt-Mint Sauce over the Eggplant Salad before serving.
- Enjoy the creamy and refreshing contrast of flavors!
Serving Suggestions:
- Serve the Eggplant Salad as a flavorful appetizer, side dish, or even as a light main course.
- Pair it with freshly baked pita bread, couscous, or rice for a satisfying meal.
- Garnish with additional fresh herbs, such as parsley or dill, for an extra burst of freshness.
- This salad can be enjoyed warm, at room temperature, or chilled, making it versatile for any occasion.
Indulge in the irresistible allure of this Eggplant (Aubergine) Salad, a culinary masterpiece that celebrates the vibrant flavors of the Mediterranean and Middle Eastern cuisine. With its enticing aroma and exquisite taste, this salad is sure to become a favorite in your recipe repertoire. Gather your ingredients and embark on a delightful culinary adventure today! 🍽️✨
