Salads
High-fiber eggplant salad
This simple high-fiber eggplant salad with tomatoes and cucumbers is the solid vegetable side for your preferred protein! It's simple, flavorful and refreshing!
There are many ways to make a tomato cucumber salad and we think by now we've explored about 25% of them. And so, here’s another recipe. An irresistible, full of flavor and antioxidants high-fiber eggplant salad with tomatoes and cucumbers. Or aubergine salad, whatever makes you happy. Either way it tastes notable and makes a great side for proteins like fish, meat or even chickpeas or lentils.
Now, when you make the tomato cucumber eggplant salad, take our advice and prep a fast garlic yogurt sauce with it. It’s just a cup of yogurt, 3 cloves of garlic and salt. This was our lunch for a few days in a row and we're constantly thinking about it now.
So, let us share the recipe for the side dish. The meatballs are pretty similar to these Greek ones, and we already told you about the sauce, now it’s time for the veggies!
High-Fiber Eggplant Salad Ingredients
- eggplant – you can use grilled eggplant, roasted or do what we do and saute it on the stovetop
- tomatoes
- cucumbers
- bell pepper
- garlic
- basil
- olives
- olive oil
- salt and pepper
How it comes together
If you want to make this high-fiber salad for the next few days, we highly recommend you saute more eggplant and store it in the fridge to assemble the salad in 5 minutes. Everything else goes in fresh and only needs washing and chopping.
So, here’s the to do list:
Cook the eggplant with some olive oil in a pan. We usually put a lid on, so that it doesn’t dry out and cooks through. Then in 5 minutes remove the lid and keep cooking for 3-4 more minutes to add some char(m).
Transfer the eggplant to a bowl and it cool. Then drain the “juice” that came out, this should help to remove bitterness from the eggplant.
While the eggplant is cooling, prepare the rest of the ingredients.
Wash and thinly chop the cucumber, tomatoes, bell pepper, the basil and olives.
Mince the garlic or use a garlic press to smash it.
Once cool, chop the cooked eggplant thinly.
Add everything to a bowl.
Add salt and pepper, if you wish olive oil and lemon juice and enjoy immediately.
- Yield: 2
- Prep: 20 minutes
- Total: 20 minutes
Ingredients
- 1 eggplant, cut in half moons, pan-roasted
- 1 English cucumber, thinly chopped
- 2 tomatoes, thinly chopped
- 1/2 bell pepper, thinly chopped
- 2 garlic cloves, minced
- 3 tbsp thinly chopped olives
- handful basil, fresh and thinly chopped
- 1 tbsp olive oil
- Salt and pepper to taste
