Eggplant Potato Salad Recipe

Recipe By Slurrp

Eggplant potato salad is a refreshing and hearty salad that combines the flavors of roasted eggplant, boiled potatoes, and a tangy dressing. The eggplant is roasted until tender and then mixed with boiled potatoes, cherry tomatoes, red onion, and fresh herbs. The dressing is made with olive oil, lemon juice, garlic, and Dijon mustard, adding a zesty and tangy flavor to the salad. Serve it as a side dish or as a light lunch option.

4.5
18 Rating -
Rate
Non Vegdiet
30minstotal
30m.total
Eggplant Potato Salad
plan
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ingredients serve

Ingredients for Eggplant Potato Salad Recipe

  • 1/4 Large Eggplant
  • 1/4 pound Potatoes
  • 1/4 cup Cherry Tomatoes, Halved
  • 0.06 cup Red Onion, Thinly Sliced
  • 1/2 tablespoon Fresh Herbs, Chopped
  • 3/4 tablespoon Olive Oil
  • 1/2 tablespoon Lemon Juice
  • 1/4 Clove Garlic, Minced
  • 1/4 teaspoon Dijon Mustard
  • As required Salt And Pepper To Taste

Directions: Eggplant Potato Salad Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C). Slice the eggplant into 1-inch thick rounds and place them on a baking sheet.
  • STEP 2.Drizzle the eggplant slices with olive oil and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes, or until tender and golden brown.
  • STEP 3.Meanwhile, boil the potatoes in salted water until fork-tender. Drain and let them cool slightly before cutting them into bite-sized pieces.
  • STEP 4.In a large bowl, combine the roasted eggplant, boiled potatoes, cherry tomatoes, red onion, and fresh herbs.
  • STEP 5.In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper to make the dressing.
  • STEP 6.Pour the dressing over the salad and toss gently to coat all the ingredients. Adjust the seasoning if needed.
  • STEP 7.Chill the eggplant potato salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
  • STEP 8.Serve the salad chilled as a side dish or as a light lunch option.

Cooking Tips

  • You can grill the eggplant slices instead of roasting them for a smoky flavor.
  • Add some crumbled feta cheese or olives for extra flavor and texture.
  • Garnish the salad with fresh herbs like parsley or basil before serving.

Storage and Serving

  • Leftover eggplant potato salad can be stored in an airtight container in the refrigerator for up to 3 days.
  • Let it come to room temperature before serving or enjoy it chilled.
  • Serve the salad as a side dish with grilled meats or as a light lunch with a crusty bread.
Nutrition
value
142
calories per serving
8 g Fat2 g Protein15 g Carbs4 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    2g
  • Carbs
    15g
  • Fiber
    4g

MacroNutrients

  • Carbs
    15g
  • Protein
    2g
  • Fiber
    4g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    23mg
  • Iron
    1mg
  • Vitamin A
    311mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    32mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    28mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    43mg
  • Manganese
    < 1mg
  • Phosphorus
    45mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp