Recipe: Garden Eggplant Salad

Looking for a good recipe to use up your summer garden produce? Try this Garden Eggplant Salad from Kymisha, our Urban Agriculture Coordinator!

INGREDIENTS

2 medium eggplants 
1 red bell pepper 
1 green bell pepper
9 tablespoons olive oil, divided
1 large onion
2 cloves garlic, minced
½ teaspoon cumin
Salt
Pepper 
Juice of half a lemon 
¼ cup parsley
¼ cup cilantro 

INSTRUCTIONS

Trim both ends off the eggplant. Slice vertically into quarters and cut each into 1-inch pieces. Cut the peppers and onion into pieces the same size as the eggplant.

Heat a cast iron or nonstick pan. Add 5 tablespoons olive oil. When hot, add the eggplant pieces. Sauté over medium to high heat until cooked, about 6 minutes. Add ¼ teaspoon salt and mix. Transfer the eggplant to a serving bowl and set aside.

To the same pan, add 2 tablespoons olive oil. Add the onion and 2 pinches salt and sauté for 1-2 minutes, until starting to soften. Add the minced garlic and sauté for 30 seconds. Add the peppers and 2 pinches salt and sauté for 2 minutes, until peppers are wilted. Add the cumin and black pepper and cook for 30 seconds.

To the bowl with eggplant, add the peppers and onion. Add the lemon juice, 2 tablespoons olive oil, parsley, and cilantro and mix well. Serve hot or cold.