Jackie'S Eggplant Salad
A smoky, flavorful eggplant dip with garlic, lemon, and fresh vegetables, served with pumpernickel and crackers—perfect for parties and gatherings.
Ingredients
Instructions
- Cook the eggplant in the oven at 350°F until the skin is crackling.
- Remove the eggplant from the oven, take out the pulp, and discard the skin.
- Mash the pulp in a bowl until soft.
- Add crushed garlic, salt, pepper, chopped onion, lemon juice, and chopped green pepper to the mashed pulp.
- Mix in chopped tomatoes if desired.
- Heap the eggplant mixture in a bowl surrounded by pumpernickel bread and crackers.
- Serve as a flavorful dip, great for parties.
Tips & Substitutions
For a creamier texture, consider adding a dollop of Greek yogurt to the eggplant mixture. You can substitute garlic with garlic powder if fresh is unavailable. If you want a smokier flavor, try grilling the eggplant instead of baking it. This salad can also be enhanced with herbs like parsley or dill for added freshness. Pair it with Mediterranean recipes for a diverse spread.
Serving Suggestions
Serve this eggplant salad as a dip with pumpernickel bread and crackers for a delightful appetizer. It also pairs beautifully with A Hearty Eggplant Sandwich for a more substantial meal. Consider adding a side of fresh vegetables or a simple green salad to complement the flavors. This salad is perfect for parties or casual gatherings.
Storage & Reheating
Store any leftover eggplant salad in an airtight container in the refrigerator for up to three days. To reheat, gently warm it in a microwave or serve it at room temperature. If the mixture thickens in the fridge, stir in a bit of olive oil or lemon juice to restore its consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Jackie'S Eggplant Salad contains roughly 65 calories, with 1g protein, 9g carbohydrates, and 3g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen eggplant for this recipe?
While fresh eggplant is recommended for the best texture and flavor, you can use frozen eggplant if necessary. Just make sure to thaw it completely and drain any excess moisture before mashing to prevent a watery salad.
What can I substitute for lemon juice?
If you don't have fresh lemon juice, you can use apple cider vinegar or white vinegar as a substitute. However, the flavor will be slightly different; adjust to taste. Fresh lime juice can also work if you're looking for a citrus alternative.
Is there a vegan option for this salad?
Yes, this recipe is naturally vegan! All the ingredients, including the optional chopped tomatoes, are plant-based. To enhance the flavors further, consider adding some nutritional yeast for a cheesy taste without any dairy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).