About
Meet my go-to Savory Eggplant Salad—a dish that’s light, fresh, and packed with flavor! Tender eggplant is paired with crunchy peppers, sweet grape tomatoes, and a hint of heat from jalapeño, all tossed in a simple, zesty dressing. The fresh cilantro and coriander give it a burst of brightness, making it perfect as a side for any meal or even on its own. This salad is one of those easy, no-fuss recipes that always feels wholesome and satisfying. It’s a favorite in my kitchen, and I hope it becomes one in yours too!
Serves: 5
Time: 20 min
Difficulty: easy
Ingredients
- 4 medium-sized eggplants
- 1 ½ sweet bell peppers
- 1 carrot
- 1 small onion
- 10 grape tomatoes
- 1 jalapeño pepper
- 2 garlic cloves
- ¼ cup olive oil
- ⅓ cup apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon ground coriander
- Handful of cilantro
Step-by-step
1
Begin by preparing the eggplants. Chop them into bite-sized cubes, then cook them in boiling water with a pinch of salt for 5 minutes. Remove from the water, drain, and allow them to cool.
2
While the eggplants are cooling, prepare the vegetables. In a large serving bowl, dice the sweet bell peppers into uniform cubes, finely slice the onion and jalapeño pepper, grate the carrot using a regular or peeler grater to create longer strips, dice in half the tomatoes, and chop the cilantro.
Note: For visual appeal, I used halves of three different colored large sweet peppers. However, this is optional and won’t affect the taste if you choose to use only one color of sweet pepper.
3
Next, make the dressing. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, ground coriander, and minced garlic. Season with salt and pepper to taste.
4
Add the cooled eggplant to the diced vegetables, drizzle the dressing over the salad, and toss everything together until well coated.
5
Adjust the seasoning with salt and pepper to taste, and serve as a side dish or as desired.
Flavorjazz 
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