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Marinated Eggplant Salad

Prep Time1 day
Cook Time15 minutes
Total Time1 day 15 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American, Asian, Chinese, Japanese
Servings: 6 servings
Author: Elena Merklin
Cost: $3

Ingredients

  • 2 large eggplants
  • 1 Tbsp sea salt
  • For the marinade:
  • 2 Tbsp low sodium soy sauce
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp maple syrup
  • 2 tsp sesame oil
  • 1 Tbsp fresh parsley or thyme
  • 3 Tbsp olive oil+some extra for frying
  • 2 tsp minced dry garlic, or use 1 small fresh garlic clove

Instructions

  • Cut the eggplant into slices approximately ¼ inch thick, lightly sprinkle with salt (just enough for seasoning, avoid excessive use), and let them sit for 30 minutes to allow water release. Afterward, rinse the eggplant slices and gently dry them with a paper towel.
  • Gently coat both sides of the eggplant slices with olive oil. Grill on a hot griddle pan until they become soft (you can also use a regular frying pan). Allow them to cool slightly before setting aside.
  • Prepare the marinade. In a medium-sized bowl, mix all ingredients for the marinade.  
  • Pour this sauce over the eggplant and mix well. Allow it to cool down completely. Then place the eggplants into an air-tight container and refrigerate for 24 hours before serving. This will allow all flavors to blendand marinate perfectly! Serve cold as a side dish or appetizer! Can be stored, refrigerated for up to 3 days!