Eggplant Salad


This eggplant salad recipe is from Jackie Ford of The Vegan Diet.

Special Diet Notes: Eggplant Salad

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and paleo-friendly.

Eggplant Salad
Serves: 6-8
  • 3 large eggplants
  • ½ tsp sea salt
  • ¼ cup cold pressed oil for skillet
  • 5 cloves garlic,chopped or pressed
  • ½ cup water
  • ¼ tsp ground turmeric
  • ¼ tsp paprika
  • ¼ tsp ground cumin
  • 1 tbsp tomato paste
  • 1 tbsp cider vinegar
  • ¼ cup sweet red pepper seeded and chopped for garnish
  1. Cut eggplants into ½ inch slices, sprinkle with salt and leave for ½ hour. Wipe dry and lightly brown in skillet, reduce heat, cover and cook until done. Remove and keep warm.
  2. In same skillet stir-fry garlic for a minute, add water, turmeric, paprika, cuminseed, and tomato paste. Simmer mixture over low heat for 5 minutes. Stir in the vinegar.
  3. Pour sauce over eggplant slices and garnish with the chopped red peppers.
  4. Serve at room temperature.


About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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