Name: Marinated Eggplant Salad with Tomatoes and Basil
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 pound eggplant (thinly sliced ); Kosher salt; Extra virgin olive oil (for frying ); 3 scallions (thinly sliced ); 2 tablespoons red wine vinegar; 2 tablespoons extra virgin olive oil; 1 garlic clove (minced ); 1 tablespoon dried oregano; Freshly cracked black pepper; 1 pint cherry tomatoes (halved, for serving ); ½ cup chopped fresh basil (for serving )

Marinated Eggplant Salad with Tomatoes and Basil

Fried eggplant is always a treat, plan to enjoy some hot and fresh and turn the rest into this incredible make ahead salad.

Make Ahead Tip: Store fried eggplant in fridge for up to 2 days.

Marinated Eggplant Salad with Tomatoes and Basil

Prep Time 20

Cook Time 20

Total Time 40

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Servings

Ingredients

1 pound eggplant thinly sliced
Kosher salt
Extra virgin olive oil for frying
3 scallions thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 garlic clove minced
1 tablespoon dried oregano
Freshly cracked black pepper
1 pint cherry tomatoes halved, for serving
½ cup chopped fresh basil for serving

Instructions

Place eggplant slices on kitchen towel or paper towel and sprinkle with salt. Set aside for 15 minutes. Wipe off excess liquid and salt.
Heat olive oil in a frying pan on medium. Fry eggplant slices for 2 minutes. Flip and fry 2 minutes more, until golden brown, Drain and cool on paper towels.
Combine scallions, vinegar, olive oil, garlic, oregano and salt and pepper.
Pour over eggplant slices. Store covered for up to 3 days.
Serve with tomatoes and fresh basil.