Eggplant with Lemon and Capers
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Eggplant with Lemon and Capers Salad

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.

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. Eggplant, Lemon, and Capers Salad are 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 a little too blended or if I want to be adventurous. This one was a breeze and effortless. A keeper!

Eggplant with Lemon and Capers
Eggplant with Lemon and Capers

How to make and serve the recipe

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 – you won’t regret it, I promise.

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.


The recipe is taken from Vegetarian Cookbook by Linda Fraser.

Note: The original recipe does not use cooked garlic. I have tried the recipe with roasted garlic, and it still tastes delicious.

Eggplant Recipe Ideas

Eggplant with Lemon and Capers 3

Eggplant with Lemon and Capers

The perfect appetizer with the right ingredients and seasoning.
5 from 3 votes
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Appetizers and Snacks, Side Dish, Side Dishes
Servings 4
Calories 174 kcal


  • 1 large eggplant about 1 1/2 pounds
  • 1 tsp salt kosher or sea salt preferably
  • 4 tbsp olive oil
  • grated zest of 1 lemon
  • juice of 1 lemon
  • 12 pitted green olives or 1/2 cup
  • 1 garlic clove finely chopped
  • 2 – 3 tbsp capers
  • 2 tbsp fresh parsley chopped finely
  • salt to taste
  • freshly ground pepper to taste


  • 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.


Serving: 1gramsCalories: 174kcalCarbohydrates: 8gProtein: 2gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 1049mgPotassium: 286mgFiber: 4gSugar: 4gVitamin A: 256IUVitamin C: 6mgCalcium: 25mgIron: 1mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword appetizer, eggplants, vegan, vegetables dish
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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