Pan-fried Eggplant Salad with Tomatoes
made it | 0 reviews |
"One of my favorite eggplant dishes - eggplant is roasted in the oven and then combined with tomatoes and capers in a salad. It is important to let the eggplants sit for 1 hour. Otherwise they soak up too much oil while frying and get greasy."
Added to shopping list. Go to shopping list.
Ingredients1 h 55 m servings 191 cals
Original recipe yields 4 servings
- Lay out eggplant pieces on a baking sheet, sprinkle generously with salt and set aside for 1 hour. Wipe off salt with a paper towel and pat eggplant dry.
- Heat 2 tablespoons olive oil in a large skillet and place eggplant pieces in 1 layer into the skillet in batches. Pan-fry, individually turning the pieces with a fork, until eggplant is cooked through, 10 to 15 minutes. Repeat with remaining eggplant pieces. Allow to cool, about 20 minutes.
- Combine remaining 2 tablespoons olive oil, vinegar, and pepper in a small bowl. Mix capers into the dressing.
- Mix eggplants, cherry tomatoes, and dressing in a bowl.
Per Serving: 191 calories; 14.2 g fat; 16.7 g carbohydrates; 3 g protein; 0 mg cholesterol; 114 mg sodium. Full nutrition