Eggplant with Lemon and Capers salad, fresh eggplant seasoned with fresh lemon zest, and fresh lemon juice, capers, garlic, and parsley. The perfect eggplant salad to serve as a meal or an appetizer.
Eggplant is a versatile vegetable that can be enjoyed in a variety of dishes. This salad is a light and refreshing way to enjoy eggplant with a bright lemon dressing and salty capers. The eggplant is roasted until tender and smoky and then tossed with the other ingredients. The salad is perfect as a light lunch or a side dish for a summer barbecue.
If you like eggplant salad, there is no need to think twice about making this dish. And if you are looking for something different to wow your guests at small gatherings, don’t even bother looking for another dish that will take you all day to prepare. This Eggplant, Lemon, and Capers Salad is both simple and delicious.
The first time I made this dish, I did not think much about it until I had my first spoonful of delicious eggplant marinated in lemon juice, spices, and herbs. Writing this post makes my mouth watery. I sometimes will deviate from a recipe if I think it may be too blended or want to be adventurous. This one was a breeze and effortless. A keeper!
The ingredients you will need to make the recipe:
- Eggplant: choose the Globe Eggplant. This is what is usually available at most supermarkets.
- Salt kosher or sea salt, preferably
- Olive oil: for flavor and for cooking the ingredients.
- Grated zest of 1 lemon
- Juice of 1 lemon
- Pitted Green Olives: best to buy pitted ones. You don’t want to spend time to remove the seed or pit.
- Garlic clove: for seasoning and adds a fresh taste to the eggplant.
- Capers: this adds a lemony taste to the eggplant. This is sold in jars mostly and located in the same supermarket aisle as olives.
- Fresh parsley: flat or Italian parsley will work.
- Salt to taste, for seasoning
- Freshly ground pepper to taste for seasoning
How to make and serve the Eggplant with Lemon and Capers Salad
This Eggplant, Lemon, and Capers dish are usually served with pasta or crusty bread. Let me tell you, bread lovers, stay away from pasta! Enjoy this dish with flavorful, delicious, and aromatic bread – I promise you won’t regret it.
The bread on the plate is simply a type of flat sesame bread with a light touch of sweetness. Cut in small pieces, baste with melted butter, and bake in the oven for 10 minutes; this is the perfect appetizer and no longer a salad. An appetizer to enjoy with a wonderful glass of semi-dry white wine or a salad if you would like.
Notes and Tips for the Eggplant with Lemon and Capers Salad
- You can char the eggplant before roasting it for a more intense smoky flavor. To do this, heat a grill pan over medium-high heat. Brush the eggplant cubes with olive oil and season with salt and pepper. Grill for 2-3 minutes per side or until the eggplant is charred and tender.
- You can substitute dried herbs if you don’t have fresh parsley. Use 1 teaspoon of dried parsley.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days. When ready to serve, bring the salad to room temperature and toss to recoat with the dressing.
The recipe is taken from Vegetarian Cookbook by Linda Fraser.
Note: The original recipe does not use cooked garlic. I tried the recipe with roasted garlic, which still tastes delicious.
More Eggplant Recipe Ideas
- TASTY AND SMOKY EGGPLANT CAVIAR
- EGGPLANT, ZUCCHINI AND FRESH TOMATO STEW
- BEEF SHANKS WITH EGGPLANT AND WATERCRESS
- Cut the eggplant into 1-inch cubes. Place the cubes in a colander and sprinkle with the salt. Set aside for 30 minutes, then rinse thoroughly under cold running water. Pat dry with paper towels.
- Heat the olive oil in a large frying pan. Cook the eggplant cubes with the garlic over medium heat for about 10 minutes, tossing regularly, until golden and softened. You may need to do this in two batches to ensure that all the eggplant cubes brown well. Drain on paper towels and season with a little salt. (you may cook the eggplant with or without the garlic for this step.)
- Place the cooked eggplant cubes in a serving bowl and toss with lemon zest, lemon juice, capers, olives, chopped parsley and garlic. (use the garlic in this step if you did not cook it with the eggplant.)
- Season with salt and freshly ground pepper. Serve at room temperature.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Always choose ingredients without corn or corn derivatives.
Originally published on February 20, 2014. Revised and updated.