PAN-FRIED EGGPLANT SALAD WITH TOMATOES
One of my favorite eggplant dishes - eggplant is roasted in the oven and then combined with tomatoes and capers in a salad. It is important to let the eggplants sit for 1 hour. Otherwise they soak up too much oil while frying and get greasy.
Provided by Afiyet_olson
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 6
Steps:
- Lay out eggplant pieces on a baking sheet, sprinkle generously with salt and set aside for 1 hour. Wipe off salt with a paper towel and pat eggplant dry.
- Heat 2 tablespoons olive oil in a large skillet and place eggplant pieces in 1 layer into the skillet in batches. Pan-fry, individually turning the pieces with a fork, until eggplant is cooked through, 10 to 15 minutes. Repeat with remaining eggplant pieces. Allow to cool, about 20 minutes.
- Combine remaining 2 tablespoons olive oil, vinegar, and pepper in a small bowl. Mix capers into the dressing.
- Mix eggplants, cherry tomatoes, and dressing in a bowl.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 16.7 g, Fat 14.2 g, Fiber 8.6 g, Protein 3 g, SaturatedFat 2 g, Sodium 113.7 mg, Sugar 5.3 g
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