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!


  • 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


  1. 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.
  2. 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.
  3. Toss in the parsley and raw garlic and refrigerate before serving.