Baked Eggplant Salad
Prep time
Cook time
Total time
This is a delicious eggplant dish, which can be served as a starter, or as a main.
Recipe type: main, starter
Cuisine: vegan
Serves: 4
  • 2 medium-sized eggplants, cubed
  • ½ teaspoon garlic powder
  • 2 Tablespoons olive oil
  • ½ teaspoon salt
  • 2 tablespoons Balsamico di Modena
  • 1 tablespoon soy sauce
  • ¼ cup finely chopped fresh parsley leaves
  • 1 Capia pepper, chopped
  1. Preheat oven to 220°C
  2. In a large bowl, mix oil, garlic powder, salt, Balsamico and soy sauce. Tip in the cubed eggplants, and toss a few times, till the sauce covers the cubes evenly.
  3. Place eggplant on a backing pan covered with baking paper, and bake, for 30 minutes, turning over once.
  4. When the eggplant is done, transfer to a salad bowl, and tip in chopped Capia pepper and parsley. Mix gently, with a spoon, to incorporate the ingredients. Taste for salt, and season with more Balsamico and soy sauce if needed.
Recipe by Garden Super Heroes at