This fresh eggplant salad is loaded with all my favorite vegetables: eggplants, tomatoes, bell pepper. Simple ingredients, easy to make and delicious! I usually make a big bowl of this salad. It becomes even better the next day if keep it in the fridge – all flavors are enhanced. The only problem, that usually we eat it all 🙂 and don’t have anything left over.

Ingredients:

• 2 eggplants (about 2 lbs)
• 1 Tbsp salt
• 3 Tbsp olive oil
• 1 medium sweet onion
• 2 Tbsp lemon juice
• 1 tsp sugar
• 2 red bell peppers
• 4 tomatoes
• 1/2 tsp salt (or to taste)
• 1/2 tsp ground black pepper (or to taste)
• 1/4 cup chopped parsley

 

Cooking Directions:

1. Cut the eggplants into 1-inch cubes. Add 1 tablespoon of salt, mix well and leave it for 20 minutes. Then wash under running water and squeeze well to remove all water.
2. Heat 2 tablespoons of the olive oil in a large frying pan over a medium-high heat and cook eggplants for 7-8 minutes or until they are soft stirring occasionally to make sure they are evenly cooked.
3. Slice the onion into thin strips. Put into a large bowl and marinade for several minutes with freshly squeezed lemon juice and sugar.
4. When eggplants are ready and still warm, add them to the bowl with the marinated onion. Mix all together.
5. Peel the bell pepper and cut into 1-inch cubes. Add the pieces to the bowl.
6. Cut tomatoes into 1-inch cubes and add them to the bowl.
7. Add chopped parsley, freshly ground black pepper and salt to the salad. Mix. Drizzle with the remaining olive oil.

The salad is ready to serve and enjoy!