Thanks to their traditional ingredients, Spanish recipes have a way of making every component of a dish stand out, especially when it comes to highlighting the freshness and quality of local produce.
The Spanish eggplant salad is one of the best examples of that since every ingredient gets to shine while also elevating the overall flavor of the meal.
In this article, we will show you how to make Spanish salad step-by-step, with some expert tips for storing, serving, and adjusting the ingredients of the recipe, ensuring that you achieve the best flavor and texture every time you prepare it.
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Background of the Dish
The Spanish eggplant salad is a traditional recipe from Southern Spain that showcases classic Mediterranean flavors, while also providing a nutritious food item for lunch or dinner.
Similar to other Spanish classics, like the cranberry chicken pecan salad or the fajita chicken salad, this beloved dish can be served as an appetizer or a side dish.
Since eggplants are usually associated with the colder months of the year, this salad makes a strong appearance in winter or fall, but you can enjoy it all year round.
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Things You’ll Need for Spanish Eggplant Salad
The main ingredients needed to prepare this delicious Spanish eggplant salad are eggplants, red and green bell peppers, onion, garlic cloves, olives, vinegar, and olive oil.
Similar to most eggplant salad recipes, you won’t need any equipment or fancy kitchen appliances, but you do have to bake the eggplants.
Ingredients
- 2 eggplants
- 1 red onion
- 1 red bell pepper
- 1 green bell pepper
- 2 garlic cloves
- 2 tomatoes
- 10 pitted black olives
- 1/4 cup (60ml) olive oil
- 2 tablespoons vinegar
- 1 tablespoon fresh chopped cilantro
- A handful of basil leaves (optional)
- 200gr feta or manchego cheese (optional)
- 1 teaspoon paprika
- Salt and pepper (to taste)
How to Make Spanish Eggplant Salad – Step by Step Guide
- To start with this Mediterranean eggplant salad recipe, preheat the oven to 200°c or 400°f. Prick the eggplants with a fork and place them on a baking sheet.
- After that, roast them for 30 to 40 minutes or until tender (flipping halfway through). Let them cool, peel them, and cut them into bite-sized pieces.
- Now, cut the bell peppers in half, and discard the stems and seeds. Peel and chop the onion into small pieces. Peel and mince the garlic cloves. Wash and cut the tomatoes into bite-sized (or smaller if preferred) squares.
- To prepare the dressing for this eggplant salad recipe, grab a small bowl and mix the olive oil with vinegar, paprika, salt, and pepper.
- Then, grab a large bowl and combine the vegetables. Pour the dressing and gently fold it in until everything gets coated.
- After that, taste the Spanish salad and adjust the seasoning and dressing as needed. Optionally, you can take it to the fridge for 30 minutes before serving. Cut the black pitted olives in half and top the salad.
- To finish this Spanish eggplant recipe, you can top it with crumbled feta cheese, grated manchego cheese, or chopped fresh cilantro for added flavor and texture. Serve it cold and enjoy.
Substitution of Ingredients
The Spanish eggplant salad only calls for a few main ingredients, yet we want to share some substitutions that you could follow if needed.
First, similar to most salad recipes from Spain, you can add as many vegetables as you want, feeling free to include others such as cucumbers, carrots, zucchini, or even radishes for extra crunch and freshness.
With the baked eggplant you get a soft and tender texture, but if you are more drawn to a crispy eggplant salad you can coat the eggplant pieces in a mix of beaten eggs and breadcrumbs and fry them.
If you feel like the flavor of the eggplant is too bitter, then you can balance it out by adding a drizzle of honey to the dressing or to the top of the cold eggplant salad.
For those of you who are craving a more hearty, we have more options like the delicious crispy chicken salad, the modern chicken salad recipe with yogurt, and the beloved chicken broccoli salad.
Tips on Serving Spanish Eggplant Salad
Eggplant salad recipes like this one are commonly served as a side dish or as an appetizer, thanks to their light, refreshing nature and the way they complement a wide variety of main courses.
The recipe that we developed stands out among other salads with eggplant because it can be served cold or at room temperature, making it a versatile and convenient option for any occasion.
The manchego or feta cheese is optional for the Spanish eggplant salad, but we encourage you to include them as their creamy texture and tangy flavor add an extra layer of richness and complexity to the dish.
To elevate the flavors of this dish you can draw inspiration from other famous recipes, such as the chicken bacon salad or the Spanish avocado salad, and use crispy bacon bits or soft avocado slices as toppings.
To balance this spicy eggplant salad you can incorporate a drizzle of honey to the dressing, as well as a splash of lemon juice or a pinch of fresh herbs like basil or mint, which will add a touch of sweetness and a refreshing contrast to the heat
How to Store Spanish Eggplant Salad
With this recipe for eggplant salad, you will have a dish ready to be served freshly made, but there are some tricks to storing it.
If you can’t enjoy the Spanish eggplant salad right away, then follow the recipe step-by-step but don’t include the dressing, and store it in a covered container for up to 2 days.
Before serving, do a taste test ensuring that the vegetables preserved their original flavor and texture, and then season and dress the salad.
There are other Spanish salad recipes that you can prepare and store some of their components, such as the Spanish potato salad recipe with eggs, keto chicken salad recipe, and the chicken potato salad.
Recipe Card: Spanish Eggplant Salad
Spanish Eggplant Salad Recipe
Thanks to their traditional ingredients, Spanish recipes have a way of making every component of a dish stand out, especially when it comes to highlighting the freshness and quality of local produce.
The Spanish eggplant salad is one of the best examples of that since every ingredient gets to shine while also elevating the overall flavor of the meal.
In this article, we will show you how to make Spanish salad step-by-step, with some expert tips for storing, serving, and adjusting the ingredients of the recipe, ensuring that you achieve the best flavor and texture every time you prepare it.
Ingredients
- 2 eggplants
- 1 red onion
- 1 red bell pepper
- 1 green bell pepper
- 2 garlic cloves
- 2 tomatoes
- 10 pitted black olives
- 1/4 cup (60ml) olive oil
- 2 tablespoons vinegar
- 1 tablespoon fresh chopped cilantro
- A handful of basil leaves (optional)
- 200gr feta or manchego cheese (optional)
- 1 teaspoon paprika
- Salt and pepper (to taste)
Instructions
- Preheat the oven to 200°c or 400°f. Prick the eggplants with a fork and place them on a baking sheet.
- Roast them for 30 to 40 minutes or until tender (flipping halfway through). Let them cool, peel them, and cut them into bite-sized pieces.
- Cut the bell peppers in half, and discard the stems and seeds. Peel and chop the onion into small pieces. Peel and mince the garlic cloves. Wash and cut the tomatoes into bite-sized (or smaller if preferred) squares.
- In a small bowl mix olive oil with vinegar, paprika, salt, and pepper. This will be the dressing for the eggplant salad recipe.
- Grab a large bowl and combine the vegetables. Pour the dressing and gently fold it in until everything gets coated.
- Do a taste test and adjust the seasoning or dressing of the Spanish eggplant dish if needed. As an optional step, you can take it to the fridge to cool for 30 minutes before serving. Cut the black pitted olives in half and top the salad.
- Optionally, top the easy eggplant salad with crumbled feta cheese or grated manchego cheese and sprinkle with chopped cilantro. Your Spanish eggplant salad is now ready to be served.
Notes
A key step in how to make eggplant salad is the cooking process: the eggplants have to be soft and tender, ensuring they absorb the flavors of the dressing and blend seamlessly with the other ingredients.
Baking is one of the easiest cooking methods for eggplants, but you can go for a grilled eggplant salad, especially during the summer.
To play with the flavors of the Spanish eggplant salad, you can include ingredients like capers, or a sprinkle of toasted pine nuts for added texture and complexity.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 214Total Fat 8.4gSaturated Fat 1.2gCholesterol 0mgSodium 107mgCarbohydrates 34.5gFiber 11.5gSugar 8.6gProtein 7g
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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