Go Back
–+ servings
marinated eggplant salad

Marinated Eggplant Salad with Tomatoes and Basil

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Print Recipe Pin Recipe

Servings

4 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.