Make Ahead Marinated Eggplant Salad

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The make-ahead Marinated Eggplant Salad Recipe with fresh veggies is so delicious. This great recipe is vibrant, fresh, and chock full of nutrients and a great change from those boring, routine salads. It makes the perfect starter, a great side dish, or a quick light meal when you don’t feel very hungry.

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If you’re looking for a different kind of salad, something that is zesty, colorful, versatile, and full of so many health benefits, this salad is it. It’s a Marinated Eggplant Salad which will become one of your favorite ways to enjoy this vegetable.

This is the perfect recipe to prepare after a visit to the Farmer’s Markets. It’s packed with freshness from the eggplant, bell peppers, carrots, garlic, onion, and fresh herbs to bring out the best flavor of the dish.

I know what you’re thinking. Eggplants in a salad? But trust me, after you try this recipe, you’ll realize it’s the best way to enjoy eggplants. My husband was skeptical at first, too. But once he had them, he was all for it.

I serve mine with my famous one-pot chicken and rice – and let me tell you, this dinner was a hit. The beautiful fresh vegetables went so well with juicy bites of chicken and the tender pilaf.

This simple recipe is easy to make. The toughest part might be the eggplant time. That’s because these veggies need to be marinated for a long time to be full of flavor and crunchy. Frying them and softening them is what brings out the flavor of the eggplant.

This Marinated Eggplant and Bell Pepper Salad is great for making ahead since it needs lots of chilling time in the refrigerator. I would love to know what you serve this salad with. Or if you eat it straight out of the bowl. Why wouldn’t you?

Table of Contents

Key Ingredients to Make the Eggplant Salad Recipe

Fresh Eggplants: Use a medium-sized eggplant or 2 small eggplants that are firm, shiny, and heavy.

Fresh Garlic: Adds a sharp, savory flavor.

Bell pepper: Use green bell pepper or red pepper to add a sweet flavor to the dish.

Carrots: This aromatic, and refreshing vegetable adds a pop of color and delicious flavor.

Green Onion: Their delightful burst of freshness and subtle flavor is a great addition to the salad. You can also use a red onion for its vibrant color.

Along with those ingredients, you will need a generous pinch of salt, black pepper, white vinegar, dill or fresh parsley, and extra-virgin olive oil.

Find the full printable recipe with specific measurements below.

How to Make the Marinated Eggplant Salad

Step 1: Cut eggplant and marinate it

Wash and cut the stem end, then slice eggplant into long and thin slices. Place them in a medium-sized bowl, add salt and pepper, mix well, and set aside.

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Step 2: Prepare the rest of the vegetables

Meanwhile, thinly slice bell pepper and onion, and place into a different bowl. Grate carrots and add to the same bowl. Then add minced garlic cloves. Add white vinegar, and mix the vegetables until they all are coated in vinegar. Cover the bowl and set aside for at least 1 hour.

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Step 3: Drain the eggplants

After an hour drain the sliced eggplant. Use your hands to squeeze the liquid out. Squeeze out as much as you can.

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Step 4: Fry the eggplant slices

In a large skillet, heat two tablespoons of olive oil and fry eggplants over medium heat for 7 minutes until soft and golden brown.

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Step 5: Assemble the salad

Put the salad together by placing the fried eggplants into the bowl with the rest of the vegetables, mix carefully, add chopped herbs, and mix again.

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Step 6: Refrigerate the salad

Cover the bowl and put in the fridge for at least 2 hours before serving for all the flavors from vegetables to blend. The longer it stands the better it tastes.

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Step 7: Serve and enjoy!

In 2-4 hours transfer the salad into a serving bowl and enjoy this delicious vegan dish!

Expert Tips:

After draining the eggplant to remove excess moisture, you can pat it dry with a paper towel.
Choose medium or small eggplants because they are more tender and have fewer seeds than a large eggplant.
Other herbs like thyme, fresh basil, cilantro, or dill will also work.
White vinegar should not be substituted by red wine vinegar or balsamic vinegar.
You can use another oil such as avocado oil if you prefer.

How to store leftover eggplant salad recipe

Store this simple salad in an airtight container or sealable container in the fridge for up to a week. It tastes even better the next day. The longer it stays in the fridge the more the flavors come together.
You can make the dish 3 days ahead of time but only add the fresh herbs on the last day as they will quickly turn brown.

Recipe FAQs

Why do l have to salt the eggplant?

It helps to eliminate the bitter taste and leaves the eggplant softer than before. It also helps when cooking so that the eggplant is not mushy.

Is it safe to eat the skin of the eggplant?

Yes, it’s safe and edible. Some people prefer to peel the eggplant but you can certainly leave it on and eat it.

How can l serve this simple recipe?

This dish can be added to an antipasto platter, mezze platter, or cheeseboard. You can have it on burgers, bagels, or on sandwiches with salami and fresh mozzarella or goat cheese. You can have it with frittatas, pasta dishes, garlic naan bread, or pita bread. It can also be a side dish with a main dish of your choice.

Here are some more of my top easy eggplant recipes:

The must-try Simple Herb and Eggplant Appetizer with Walnuts is a quick and healthy appetizer that; ‘s sure to be a crowd-pleaser.
You can learn to make a classic Ratatouille with Tomato Sauce right at home. This vibrant and sophisticated dish is made with eggplant, fresh tomatoes, and zucchini and baked on top of a delicious tomato sauce.
The Grilled Eggplant with Tomato and Garlic Parmesan is a great side dish that is tender, cheesy, and easy to prepare.

If you tried these Make Ahead Marinated Eggplant Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!