MARINATED EGGPLANT SALAD

Eggplant doesn't have to be drenched in oil, breadcrumbs and come with a side of cheese concussion to not be boring and flavorless. You can keep the freshness and crunch of vegetables simply by marinating them. I usually get on a mass marinating bus tour during spring and summer seasons when vegetables are in season and I buy in bulk and want to prolong their life and vitamins content. It also allows me to make lunch or dinner plans in advance so later I can figure out what kind of protein I want add to this salad/side dish. This vegetable salad can keep in the fridge for almost a week and it tastes even better after the first or second day.

I love marinating vegetables because I don't have to adhere to some strict ingredients measuring tactics/tools and I can throw in a little more or less garlic or greens or vegetables to whatever mood strikes me that day and the result will still be fantastic. I don't have to measure the precise amount of eggplant slices to be happy with the taste. It's pretty simple to shred, mix and layer and undemanding and effortless cooking with wonderful taste and nutritious outcome is always a win in my highly demanding and always rushing life with three kids.

Happy cooking!

Nutrition Facts

Amount Per Serving

Calories 136 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Sodium 207mg9%

Potassium 296mg8%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 4g4%

Protein 1g2%

Vitamin A 2453IU49%

Vitamin C 40mg48%

Calcium 26mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Cook Time20

Marinating Time in the Fridge1

Total Time1 20

Course: Salad, Side Dish

Keyword: carrots, eggplant, garlic, healthy, keep fresh, light, marinated eggplant, marinated vegetables, overnight, quick, salad, vegetables

Servings: people

Calories: 136kcal

Equipment

Frying pan
Mason jar or kitchen weight
Deep bowl, porcelain or glass. Do not use aluminum to avoid reaction with food

Ingredients

Main Ingredients

2 lbs eggplant
1 red pepper thinly sliced
1 yellow pepper thinly slices
2 carrots shredded
1 onion large
1/2 cup parsley chopped
1/2 cup cilantro chopped
1/2 cup dill chopped
3 cloves garlic pressed
2 young garlic sliced, optional
1 cup avocado oil for frying eggplant

Marinade

1/2 cup olive oil for marinade
1/4 cup vinegar
1/2 cup water
1 tsp salt to taste
1/4 tsp black pepper to taste

US Customary - Metric

Instructions

Cut the stem end and cut the eggplant in rounds 1/2" thick. Don't cut off the skin as it helps the eggplant hold it's shape and not turn into mush. Sprinkle deliberately with salt and leave in a colander in the sink for 15 minutes. Once the eggplant releases moisture and bitterness, pat it dry with kitchen or paper towel and set aside.
Cut the peppers in half and remove the seeds and the placenta. Half each piece again and slice thin.
Shred the carrots.
Peel and cut the onion in half and slice thin in semicircles.
Fry both sides of the eggplant rounds in avocado oil on medium heat, until golden brown. Set aside.
In a mixing bowl combine carrots, onions, parsley, cilantro, dill, peppers and pressed garlic.
In a medium bowl (porcelain or glass) add one layer of fried eggplant. Spread the vegetable mixture on top in an even layer.
Alternate layers of fried eggplant slices and vegetable mixture slightly pressing down all the ingredients.
Bring water to a boil and add olive oil, vinegar, salt and pepper. Pour over the vegetables.
Cover the vegetables with the plate and put a weight or a mason jar filled with water on top of the plate so that the vegetables release juice under pressure.
Let it cool and leave in the fridge for 24 hours.
Enjoy!

Nutrition