Italian salad with eggplants and red onions served with herbs and garlic olive oil sauce. This simple eggplant salad does not require complicated ingredients and goes well with fried fish, steak or grilled chicken.
Eggplants are generally an ideal ingredient for side dishes – they have a delicate taste that does not make a contrast with the main dish.
Like a cabbage with garlic sauce side dish, this eggplant recipe belongs to genial recipes – you can change spices and herbs to your taste, the salad can be stored for a few days, and at last, but not least, it’s so tasty!


Eggplant Salad with Onion

Ingredients (~ 4 servings)

  • 500 g Eggplant
  • 2 Large Red Onions
  • 20 g Butter
  • 1 Garlic clove
  • ~ 50 ml Olive Oil
  • 1/2 tsp Oregano
  • 2-3 branches of the Basil
  • 1 bunch of Parsley
  • 1/4 tsp Ground Red Pepper (optional)
  • Salt
  • Black Pepper

INSTRUCTIONS

Pierce the eggplants with a knife, put in a fireproof dish.

Cut the onions until half into 8 parts. Put the onions in a fireproof dish; put a piece of butter on top of the onion.

Use the red onion – after baking, it acquires an exceptionally beautiful colour.

Bake eggplants and onions for about 50 minutes at 180C.

Peel the eggplants while still warm. Cut the eggplants into large pieces, sprinkle with some salt. Put the eggplants in a colander, leave to drain for 15-20 minutes, preferably in the refrigerator.

Cut the baked onions, divide into slices.

Take 8-10 leaves of fresh basil, finely chop, put in a glass bowl. Peel the garlic clove, cut in half, put into the bowl with herbs. Finely chop the parsley, add to the bowl. Add 1 tsp of dry oregano. Add ground red pepper (optionally). Add salt and pepper. Pour olive oil, leave to brew for at least 20-30 minutes, remove the garlic.

Put eggplants and onions in a large bowl; pour over the sauce, mix, leave to cool for 7-10 minutes in the refrigerator.

Aubergine salad with red onions
Eggplant Salad with Red Onion
    Italian salad with eggplants and red onions served with herbs and garlic olive oil sauce.

    Eggplant Salad with Red Onion

    Servings: 3-4

Ingredients

  • 500 g Eggplant
  • 2 Large Red Onions
  • 20 g Butter
  • 1 Garlic clove
  • ~ 50 ml Olive Oil
  • 1/2 tsp Oregano
  • 2-3 branches of the Basil
  • 1 bunch of Parsley
  • 1/4 tsp Ground Red Pepper (optional)
  • Salt
  • Black Pepper

Instructions

  1. Pierce the eggplants with a knife, put in a fireproof dish. Cut the onions until half into 8 parts. Put the onions in a fireproof dish; put a piece of butter on top of the onion. “Use the red onion - after baking, it acquires an exceptionally beautiful colour. Bake eggplants and onions for about 50 minutes at 180C. Peel the eggplants, cut into large pieces, sprinkle with salt. Put the eggplants in a colander, leave to drain for 15-20 minutes. Cut the baked onions, divide into slices.
  2. Take 8-10 leaves of fresh basil, finely chop. Peel the garlic clove, cut in half. Finely chop the parsley, add to the bowl, add basil and garlic. Add 1 tsp of dry oregano. Add ground red pepper (optionally). Add salt and pepper. Pour olive oil, leave to brew for at least 20-30 minutes, remove the garlic. Put eggplants and onions in a large bowl; pour over the sauce, mix, leave to cool for 7-10 minutes in the refrigerator.
    eggplant salad, aubergine salad, eggplant onion salad