This is a great salad to enjoy with the warmer weather on the way.
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Eggplant Salad
- Total Time: 30 minutes
Ingredients
Units
Scale
For the Eggplant:
- 2 eggplants - sliced
- 3 eggs - beaten plus splash of water
- 1 1/2 cups flour
- Drizzle of vegetable oil
For the Salad:
- 2 stalks celery - chopped
- 3-4 cloves of garlic - chopped
- 1 tomato - diced
- 1/2 cup of Italian parsley - chopped
- 1 red onion - sliced
- 15 oz. can of black beans - drained
- 1/2 tsp. red pepper flakes
- 1/2 tsp. salt
- 1/2 tsp. dried oregano
- 1/2 tsp. black pepper
- Parmesan or Romano cheese for grating
- Juice of one lemon
- 3-4 tablespoons of olive oil
Instructions
- Preheat Oven 350 degrees:
- Set up two shallow bowls one with the egg-wash and one with the flour. Dip the eggplant slice first in the flour then the egg-wash and again in the flour.
- Place on a baking sheet and drizzle the slices with the vegetable oil.
- Bake for 20 – 25 minutes until a nice golden color is achieved.
- In a bowl combine the beans, tomato, parsley, celery and onion along with the spices lemon juice and olive oil and toss.
- In a large serving bowl place a layer of eggplant slices; grate the cheese over the slices and spoon the salad on top. Repeat this procedure until all of the eggplant and salad is used.
- Serve with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Enjoy with Love,
Catherine
Kathy Shea Mormino says
Your Eggplant salad looks so good, I can't wait to try it.
Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!
Cheers,
Kathy Shea Mormino
The Chicken Chick
http://www.The-Chicken-Chick.com
Erlene A says
My mouth is watering. I love egg plant, but my family doesn't so I don't make it very often. I've never seen an eggplant recipe like this before. Thanks so much for sharing this recipe on Merry Monday linky party. Pinned it.
Nippon Nin says
Wow! This is neat salad. I have to look for eggplants next time at the market.
kitchen flavours says
This is such delicious looking salad! I love eggplants but have never incorporate it in a salad before. Lovely!
Cheryl King says
I’d love it if you would share your recipe again on this week’s The Yuck Stops Here link party which starts tomorrow (Tuesday, May 6th) and ends Sunday evening at 8pm ET! You can find us at http://mommasangelbaby.com/the-yuck-stops-here-5/. Hope to see you there! HUGS
Cooking Gallery says
I haven't visited here for a while and I am loving the new recipes (and the new blog look :))! I haven't been very active virtually the last 1.5 years, but I am trying to improve this and hopefully I can do more blogwalking as before :).
From the Kitchen says
We'll soon have eggplants at the farmers' market and this looks like a delicious way to use them.
Best,
Bonnie
IndrÄ— says
Eggplants are my favorite veggies!! I sometimes cook them on the grill with bell peppers, zucchini and simple salad dressing. This is one new worth to try!
Elzbieta Hester says
Wow, what a salad! It has everything I like and then some!
🙂 ela@GrayApron