I love eggplant, it has a beautiful color and tastes great when prepared the right way. This eggplant and tomato salad has simple ingredients, but tastes so good. You can have this right out of the fridge with a piece of toast (if not on whole30). If you aren’t a big fan of eggplant recipes, this one should change your mind. As a bonus, it's paleo and Whole30 compliant.
Ingredients
1 eggplant (large)
2 tomatoes (large, I used beefsteak tomatoes)
1/2 onion (thinly sliced into half moons)
1/2 cup parsley (chopped)
1/3 cup avocado oil mayonnaise (I use avocado mayo)
2 eggs
2 tablespoons oil (avocado oil or light olive oil)
1. Prepare the ingredients: cut eggplant and tomatoes into rounds, then cut rounds into quarters. 2. Thinly slice onion into half moons, chop parsley. 3. Sprinkle eggplant pieces with salt and let them sit for 10-15 minutes, then pat dry. 4. In a bowl, beat eggs with a fork. Lightly season with salt and pepper. Add eggplant to the eggs. 5. Heat oil in a large skillet over medium-high heat. Fry the coated eggplant pieces for about 4 minutes on each side (I had 2 batches). Drain on paper towels. 6. In a large bowl, toss fried eggplant, tomatoes, onions and parsley. 7. Stir in mayo; season with pepper and more salt if needed. Refrigerate.
Shop products and ingredients I recommend for this recipe:
Onion
Fresh Parsley
Avocado Mayo
Avocado Oil
Eggs
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About Alena
Welcome to my website!
I’m Alena, the blogger at MyDeliciousMeals since 2010. My goal with MyDeliciousMeals is for you to discover the joy of cooking and to find lots of new favorite recipes that your family will enjoy. I’m so happy you stopped by!
Comments
Guest
looks delicious - perfect for eggplant lovers of which I'm not but I'd try the same thing with zucchini instead
Yummy! I've had salads like this but never used eggplant. This one is light and so much better than potato salad. This would be perfect for summer bbqs. Can't wait to try it out!
I've never seen an eggplant salad like this before. This looks DELICIOUS. Most ofter, I see eggplant that is overbreaded before being fried, which can often be heavy and greasy, overpowering the wonderful flavor of he eggplant. I'm definitely going to try this when eggplants are ripe!
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