Eggplant Salad


If you have been following my blog, you should know by now that eggplant is one of my favorite vegetables. Grilled, fried, raw, cooked in anyway possible; I love it. This is a salad made with eggplant that can be eaten as a side dish that goes well with anything. When my mother used to make it, she managed to make a big quantities, to feed our large dinner table 🙂 You can also use it to stuff into a sandwich, which was useful as kids when we needed a quick bite before running out to play with my siblings.


  • 1 large eggplant
  • 1 onion, finely chopped
  • 4 red tomatoes, diced
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • few leaves rocca
  • 2 tablespoons olive oil
  • balsamic vinegar


  • Wash the eggplant, dry it, and cut it into thin slices
  • Heat the oil in a frying pan, fry the eggplant until light brown
  • In another pan, fry the onion until translucent, add the tomatoes and fry until tender, season with salt and pepper
  • Place one layer of eggplant in a tray, then put the cooked tomatoes with onion, place on the top another layer of eggplant
  • Place the tray in the fridge for few hours
  • To serve, cut a piece of this salad, place it in a plate, put on the side few rocca leaves, and on top on the leaves drizzle few drops of balsamic vinegar and enjoy eating