Fried Eggplant Salad

Fried Eggplant Salad, Magnificent Middle-Eastern Meals


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This recipe is essentially a veggie stir fry with a middle-eastern inspiration. Cook and enjoy!

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 1 eggplant, sliced crosswise
  • 2 green bell peppers, sliced lengthwise
  • 5 tomatoes, sliced crosswise
  • 5 cloves garlic, minced
  • 3 tsp sumac
  • 2 tbsp white vinegar
  • 1/2 olive oil
  • 1/4 cup toasted walnuts
  • To Garnish:
  • 1/2 cup fresh mint

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Slice your eggplant and lay your slices out on paper towels to dry for an hour and “sweat-out” any remaining bitterness. While they’re still damp, sprinkle them with garlic salt.

Once your eggplant is ready, heat your olive oil on medium-high in a skillet. Add your green peppers, skin down, until their skins begin to turn brown. Remove from heat and place on paper towels to drain. Sprinkle with a salt and 1 tsp sumac.

Next, in the same pan, fry your eggplant. Add in a little more olive oil if need be, but try not to use too much as the eggplant will absorb it. Once one side of your eggplant slices turn golden brown, flip them and cook the other side. Remove from heat and season with more salt and your other 1 tsp of sumac.

Now we fry the tomatoes for two minutes and throw in your minced garlic. After you’ve tossed this together, add your 2 tbsp of vinegar, a pinch more salt and your final 1 tsp of sumac. Once your tomatoes are tender and turning orange, remove your skillet from heat.
Place your eggplant slices in the bottom of a serving dish, then cover them your green peppers and and top with your tomatoes. Garnish with fresh mint and nuts, if desired.

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