This easy Sauteed Eggplant Salad is made with only 2 main ingredients, fresh herbs, spices, and a tangy garlic and lemon dressing!
Be sure to head over to my Salad Section for more ideas.
Eggplant Salad Video
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Ingredients
This recipe calls for two main ingredients - eggplant and chickpea. I mostly use canned chickpeas but feel free to use raw chickpeas as well (BUT who has time for this? ))).
If you’re going to use raw chickpeas there’s more preparation time involved.
Expert Tips
How to cook raw chickpeas: Soak 1 cup of chickpeas in cold water for 8-12 hours. Drain, rinse, and boil in fresh water for 1-2 hours until soft. Cool and use as needed.
Cooking eggplants: Sauté in a pan for a quick option or roast with oil at 200°F for 10-25 minutes until soft.
Ingredients for the sauteed eggplant salad:
- Chickpeas (about 1 cup) – A fantastic plant-based protein that adds heartiness to the salad. I love how they soak up all the flavors!
- Eggplants (or aubergine) – Always go for fresh, firm eggplants with smooth, unblemished skin. No spots! Soft or wrinkly ones won’t cook up as nicely.
- Parsley and cilantro leaves – I’m obsessed with fresh herbs in salads, and eggplant pairs beautifully with both parsley and cilantro. Don’t be shy—add a good handful!
- Garlic powder – A mellow alternative to raw garlic that blends seamlessly into the dressing. No overpowering bite, just great flavor.
- Apple cider or white wine vinegar – If you love a tangy punch, add an extra splash (1-2 tablespoon more). It may taste strong on its own, but trust me, once mixed in, it balances everything perfectly. I usually go for apple cider vinegar (6%), but white wine vinegar adds a nice zing too!
- Lemon juice – Freshly squeezed is the way to go—makes all the difference.
- Olive oil – Essential to bring all the dressing ingredients together. No dry salads here!
- Sweet paprika powder – A little sprinkle adds warmth. Smoked paprika works great too if you want a deeper, slightly smoky flavor.
- Ground cumin – A must-have in Mediterranean dishes. It adds that earthy, slightly nutty touch I can’t get enough of.
- Chili powder – Add as much or as little as you like. If you’re spice-sensitive, just go easy on it!
- Ground black pepper – A no-brainer, along with a pinch of salt.
- Sesame seeds – The perfect finishing touch for a little crunch and nuttiness.
How To Make Eggplant Salad
- Slice the eggplants into thick circles, spread them out on an even surface (e.g. baking tray) sprinkle some salt on top, and set aside. When ready, wash and pat dry and cut into cubes.
- In a medium pan, heat vegetable oil over medium heat and fry eggplants until golden brown. Add more salt to taste. Reduce the heat to low, close the lid and let them simmer for 10-12 minutes.
- Drain and rinse the chickpeas, then tip into the pan with the eggplant. Stir to combine and let the chickpeas become warm (5 min). When done, transfer to a serving bowl.
- Prepare the dressing. In a small mixing bowl add all the salad dressing ingredients and mix well. Alternatively, you can combine the ingredients in a mason jar, close the lid, and give it a good shake. Then use it to drizzle the salad. Sprinkle the sesame seeds and paprika, if you wish, and serve!
- This under 30-minute salad, can be served warm or at room temperature or cold. It's even better served with halloumi or feta.
FAQs
You don't necessarily need to peel the eggplant before roasting. The entire eggplant with skin is edible, in fact, it contains more nutrients than the eggplant flesh itself. However, some old overripe eggplants can make the skin bitter or too tough to chew on.
There is a quick simple trick you can do to keep the eggplant soft but not mushy when baking.
Place a flat baking sheet with a bit of water at the bottom of the oven while baking. It helps the eggplant to stay moist, not dry, and not mushy.
Easy Eggplant Recipes
If you like more easy eggplant (aubergine) recipes you must check these out!
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Recipe Card
Sauteed Eggplant Salad With Chickpeas
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INGREDIENTS
SALAD
- 1 can chickpeas, about 1 cup
- 3 small eggplants
- Oil for cooking
SALAD DRESSING
- A handful of parsley and cilantro leaves, chopped
- 1 ½ teaspoon garlic powder
- 2 tablespoon apple cider or white wine vinegar
- 2 tablespoon lemon juice, fresh
- 2 tablespoon olive oil
- 1 teaspoon heaping sweet paprika powder
- ½ teaspoon ground cumin
- Pinch of chili powder
- Ground black pepper to taste
INSTRUCTIONS
- Slice the eggplants into thick circles, spread them out on an even surface (e.g. baking tray) sprinkle some salt on top, and set aside. When ready, wash and pat dry and cut into cubes.
- In a medium pan, heat vegetable oil over medium heat and fry eggplants until golden brown. Add more salt to taste. Reduce the heat to low, close the lid and let them simmer for 10-12 minutes.
- Drain and rinse the chickpeas, then tip into the pan with the eggplant. Stir to combine and let the chickpeas become warm (5 min). When done, transfer to a serving bowl.
- Prepare the dressing. In a small mixing bowl add all the salad dressing ingredients and mix well. Alternatively, you can combine the ingredients in a jar, close the lid, and give it a good shake. Then use it to drizzle the salad. Sprinkle the sesame seeds and paprika, if you wish, and serve!
- This under 30-minute salad, can be served warm or at room temperature or cold. It’s even better served with halloumi or feta.
VIDEO
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Ravanna
Love chickpeas and never thought of comparing them with eggplant, this is really good but i prefer the salad at room temperature 🙂
Julia
Thank you Ravanna, amazing combination, right?