This recipe is a classic from Mamma’s kitchen. I asked her to tell me how she came up with it, but it seems to be one of those dishes that she’s just been making for eons because it’s simple and so damn good! I remember growing up on this dish, wish she prefers to call a cold salad. (It’s best served after the flavors meld together in the refrigerator overnight). It is quick to prepare, as long as you make time to salt and drain the eggplant (also requiring little effort). It is without fail a crowd-pleaser. And once, my twin sister, Dimity, and I blended the leftovers as a dip. It was sensational with toasted pita, and a play on the more classic Baba Ghanoush.
I had a chance to refresh this recipe in the Early Morning Farm kitchen last week with Tracy, using eggplant harvested straight off the farm that morning. Stay tuned for our upcoming video on How to Use Eggplant, which includes more than one summer recipe! Photo: Andy NoyesPrint
Eggplant & Parsley Salad
This dish is best served cold, allowing time for the flavors to meld together in the refrigerator. I love adding a dollop of plain yogurt to my serving!
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- 6 cups eggplant, diced into 1/2-inch cubes
- 1/4 cup sea salt
- 4 tablespoons olive oil
- 1 cup parsley, minced
- 1/3 cup garlic, minced
- In a colander, toss the raw eggplant with the salt and place over a plate or in the sink. Allow to drain excess water for up to 1 hour, or longer. Rinse thoroughly and allow to air dry (or pat dry with a tea towel). Draining the water allows the eggplant to turn crisp and retain its shape when cooked, instead of turning mushy.
- Place a large pan over medium heat, and add the olive oil. When the olive is hot, add the eggplant and toss. Sauté for about 10-15 minutes, until the eggplant browns. Remove from the heat.
- Toss in the parsley and raw garlic and refrigerate before serving.