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Eggplant Salad


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Rate this recipe 4.4/5 (5 Votes)


  • For the Eggplant
  • 2 eggplants – sliced
  • 3 eggs – beaten plus splash of water
  • 1 1/2 cups flour
  • Drizzle of vegetable oil
  • For the Salad
  • 2 stalks celery – chopped
  • 3-4 cloves of garlic – chopped
  • 1 tomato – diced
  • 1/2 cup of Italian parsley – chopped
  • 1 red onion – sliced
  • 15 oz. can of black beans – drained
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/2 tsp. dried oregano
  • 1/2 tsp. black pepper
  • Parmesan or Romano cheese for grating
  • Juice of one lemon
  • 3-4 tablespoons of olive oil


Preparation time 10mins
Cooking time 35mins
Adapted from


Step 1

Preheat Oven 350 degrees:

Set up two shallow bowls one with the egg-wash and one with the flour. Dip the eggplant slice first in the flour then the egg-wash and again in the flour.

Place on a baking sheet and drizzle the slices with the vegetable oil.

Bake for 20 – 25 minutes until a nice golden color is achieved.

In a bowl combine the beans, tomato, parsley, celery and onion along with the spices lemon juice and olive oil and toss.

In a large serving bowl place a layer of eggplant slices; grate the cheese over the slices and spoon the salad on top. Repeat this procedure until all of the eggplant and salad is used.

Serve with crusty bread.

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