Eggplant Salad

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Eggplant Salad

This is a summertime hit, yet great anytime! Make this salad a day in advance if you have the time. The flavors will be even better.  



  • 1 or 2 large eggplants
  • 2 eggs
  • 1/2 cup Italian-style breadcrumbs (more if needed)
  • 1 red onion, diced into bite size pieces
  • Extra-virgin olive oil
  • Fresh basil
  • 1 tablespoon balsamic vinegar
  • 1 to 1 1/2 teaspoon sea salt
  • 1 teaspoon freshly ground pepper


  1. Slice the eggplant into 1/2-inch slices, pat both sides with a paper towel to drain some of the water, and salt and pepper each side.

  2. Take 2 dishes with edges; add the eggs to one and the breadcrumbs to the other. Whisk the eggs and add 2 tablespoons of water.

  3. Heat a large sauté pan over medium-high and add olive oil to coat the bottom of the pan.

  4. Dip the eggplant in the egg then the breadcrumbs on both sides and fry for 4 minutes each side. Continue until all of the eggplant is fried; add more oil as needed. Stack on a plate to cool.

  5. Chop the eggplant into bite-size pieces; cut the red onion into thin slices. Pour extra-virgin olive oil over the eggplant until covered. Add the balsamic vinegar and toss.

  6. Chop up the basil. Salt and pepper to taste and combine together. Add more chopped basil to the top before serving.  

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