Eggplant Salad Recipe

Inspired by Doner Point

Time30m

Serves4

Eggplants, red peppers, green peppers, onion, tomatoes, garlic, olive oil

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Ingredients

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1
Prepare the Vegetables
Wash and dice the eggplant, red pepper, green pepper, onion, and tomatoes into small, bite-sized pieces. Mince the garlic.
2
Cook the Eggplant
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced eggplant and sauté for about 5-7 minutes, until tender and slightly golden. Remove from heat and let cool.
3
Combine Ingredients
In a large bowl, combine the sautéed eggplant, diced red pepper, green pepper, onion, tomatoes, and minced garlic.
4
Dress the Salad
Drizzle the remaining 2 tablespoons of olive oil over the salad. Toss well to coat all the ingredients evenly. Season with salt and pepper to taste.
5
Serve
Serve the eggplant salad chilled or at room temperature as a refreshing side dish.