Sweet and Sour Eggplant Salad #WorldVeganMonth

This delicious salad is not only a great side but you can serve it over toasted pita pieces and turn it into a meal.  It is one of those salads that gets better with time so you can make it the night before and pack it into your lunchbox to enjoy.

The Foodie Extravaganza Gang are celebrating World Vegan Month......

I am not a vegan but I do have friends and family who are vegan as well as some who are vegetarian. I have one who cannot eat shellfish, one who eats no meat but does eat fish, one who does not eat beef and pork and several who are all about the meat and potatoes and not so keen on the veggies. 

This means that when I have a family dinner I serve a variety of dishes so that everyone can leave the table happy and satisfied.  This salad was the perfect addition to a fall family dinner.  

Stacy of Food Lust People Love is hosting this month and invited us saying~~

November is World Vegan Month. Let's celebrate by creating/making recipes without animal products, including meat, dairy, honey, etc. With just a little research, you'll find that many of the dishes we normally eat are what the vegan community calls "accidentally vegan."

I know this to be true and thought immediately of this salad that I had yet to share with you.  Let's take a look at the other vegan recipes being shared.........

• Baba Ghanoush from Karen’s Kitchen Stories
• Bhendi - Okra Masala Dry from Sneha’s Recipe
• Capsicum Potato Curry - Aloo Shimla Mirch from Sara's Tasty Buds
• Chickpea Falafel Salad from Palatable Pastime
• Lumina Pumpkin Olan from Magical Ingredients
• Sticky Pudding Carrot Pineapple Cake from Food Lust People Love
• Sweet and Sour Eggplant Salad from A Day in the Life on the Farm

This is a dish sure to please whomever is at your dinner table regardless of their dietary habits and restrictions.  

 

Salads, Vegetables, Side Dishes, Vegan

Salads

Mediterranean

Yield: 4 servings

Author: Wendy Klik

Sweet and Sour Eggplant Salad

This delicious salad is not only a great side but you can serve it over toasted pita pieces and turn it into a meal. It is one of those salads that gets better with time so you can make it the night before and pack it into your lunchbox to enjoy.

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

• 1 eggplant (1-2 lbs), cut into 1" cubes
• salt
• 1/2 c. olive oil
• 1 large Vidali onion, chopped
• 3 cloves garlic, minced
• 1 (14 oz) can diced tomatoes
• handful of flat leaf parsley, coarsely chopped
• 2 T. red wine vinegar
• 4-5 mint leaves, coarsely chopped
• 1 T. sugar
• dash of cayenne pepper

Instructions

1. Place the eggplant cubes into a colander, sprinkle with the salt and toss to coat. Let stand for half an hour. Pat dry with paper towels.
2. Heat the oil in a large pot or dutch oven. Add the onion and cook over medium heat until golden, about 5 minutes.
3. Add the eggplant and cook for 5 minutes. Stir in the garlic and cook a few minutes longer.
4. Add the tomatoes and their juices, parsley, vinegar, mint and sugar. Season with a pinch of cayenne or more to taste. Cook over low heat for about half an hour, stirring occasionally, until eggplant is tender.
5. Let cool to room temperature. Cover and place in the refrigerator for at least one hour or overnight before serving cold.

Notes

Adapted from a recipe found at Food and Wine

Nutrition Facts

Calories

332.73

Fat (grams)

27.57

Sat. Fat (grams)

3.83

Carbs (grams)

21.71

Fiber (grams)

6.21

Net carbs

15.54

Sugar (grams)

13.18

Protein (grams)

3.42

Sodium (milligrams)

190.33

Cholesterol (grams)

0

Similar Recipes

Tomato and Eggplant Tian

Eggplant, Tomato and Pepper Salad

Warm Eggplant Caprese Salad

https://adayinthelifeonthefarm.blogspot.com/2022/11/sweet-and-sour-eggplant-salad.html

Property of A Day in the Life on the Farm