Refreshing Eggplant (Aubergine) Summer Salad
This delightful Eggplant (Aubergine) Summer Salad is not only a feast for the eyes but also a celebration of fresh summer flavors. Ideal for those warm days when you crave something light yet satisfying, this salad can be prepared in just under an hour, making it perfect for picnics, barbecues, or a light dinner on the patio. Enjoy this recipe from lovewithrecipes.com with friends and family, sharing the vibrant tastes of summer.
Recipe Overview
| Category | Details |
|---|---|
| Cook Time | 20 minutes |
| Prep Time | 20 minutes |
| Total Time | 40 minutes |
| Servings | 8 |
| Calories | 93 |
| Recipe Yield | N/A |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 93 |
| Total Fat | 3.8 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 0 mg |
| Sodium | 116.6 mg |
| Total Carbohydrates | 14.8 g |
| Dietary Fiber | 6.5 g |
| Sugars | 6.6 g |
| Protein | 2.5 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplants | 2 |
| Red onion | 1 |
| Olive oil | 2 tablespoons |
| Roma tomatoes | 6 |
| Sugar | 1 teaspoon |
| Wine vinegar | 2 tablespoons |
| Fennel | 1 bulb |
| Celery | 3 stalks |
| Capers | 3 tablespoons |
| Basil leaves | To garnish |
Instructions
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Prepare the Eggplant: Begin by cutting the eggplants into bite-sized chunks. Once cut, sprinkle the chunks with salt and allow them to sit for about 30 minutes. This process helps draw out excess moisture and bitterness from the eggplant. After the time has elapsed, rinse the salted eggplant under cold water and gently pat dry with a clean kitchen towel.
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Sauté the Vegetables: In a large saucepan, heat the olive oil over medium heat. Add the rinsed and dried eggplant chunks along with the diced red onion. Sauté the mixture, stirring occasionally, for approximately 10 minutes, or until the eggplant is tender and begins to caramelize slightly.
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Incorporate Additional Ingredients: To the sautéed eggplant and onion, add the chopped roma tomatoes, sugar, wine vinegar, and diced fennel. Continue to cook this mixture uncovered for another 10 minutes. The goal is to allow the juices from the tomatoes to evaporate, creating a slightly crunchy texture for the salad.
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Season the Salad: After the cooking time, add the capers to the pan and season the mixture with salt and freshly ground black pepper to taste. Give everything a good stir to ensure the seasonings are evenly distributed.
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Chill and Serve: Transfer the salad mixture to a large bowl and allow it to cool at room temperature for a few minutes. Once it has cooled slightly, cover the bowl and refrigerate the salad for several hours to let the flavors meld together beautifully. Just before serving, toss the salad with the minced basil and garnish with whole basil leaves for a touch of color and freshness.
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Final Touch: If desired, drizzle a tablespoon of olive oil over the salad just before serving to enhance the flavors and add a lovely sheen.
Enjoying Your Salad
This Eggplant (Aubergine) Summer Salad pairs wonderfully with grilled meats or can be enjoyed as a light standalone dish. The combination of the tender eggplant, sweet tomatoes, and aromatic fennel creates a mouthwatering experience that truly encapsulates the essence of summer.
Whether you’re sharing it at a potluck or savoring it on a quiet evening, this salad is sure to impress with its vibrant flavors and beautiful presentation. Celebrate summer with every bite!
For more delightful recipes and culinary inspiration, visit lovewithrecipes.com.
