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
Laurence G. says
Eggplant is my favorite vegetable. I love the ingrédients of this salad!
~~louise~~ says
I knew my list of garden vegetables was missing something, Catherine, Eggplant! This salad sounds delicious! I love eggplant and the thought of it in a salad soaking up all that goodness has me wishing I had some in the house right now! Thank you so much for sharing, Catherine…Sending you sunshine on this May Sunday:)
Sandee says
Wow, this really rocks. I've not even seen anything close to this type of salad before. Awesome.
Have a fabulous day Catherine. Big hugs. ♥♥♥
Chris Scheuer says
What a fantastic salad. I love that all this wonderful fresh produce is starting to roll in. What a great way to use it!
Nee says
Hi Catherine , what a delicious and healthy salad and I love eggplants , thanks so much for sharing 🙂
Rosita Vargas says
Exquisito plato me encanta los ingredientes,abrazos
Medeja says
I always use eggplant for the same boring stew.. this would such a nice and delicious new way to use it 🙂 Thanks
What's Baking?? says
A appetizing salad ..
Dottie says
Hi Catherine, Let me be one of the first people to say fabulous post! Eggplant is one of my favorites and this recipe is full of delicious ingredients. A perfect salad for any day, especially with that crusty piece of bread...simplicity at its best. Blessings on a beautiful Sunday and thank you for always sharing your talents with us. Can't wait to try this, I am planning on getting eggplant at the grocery this week. Dottie 🙂
Angie Schneider says
This salad looks scrumptious, Catherine. I love the idea of baking eggplants instead of frying..so much healthier.