A smoky, tangy side dish perfect for summer BBQs.
If you’re a fan of bold, savory flavors, this marinated eggplant salad is a must-try. The combination of lightly charred eggplant, zesty garlic, and tangy apple cider vinegar creates a vibrant dish that’s ideal for cookouts, grilled meats, or even as a stand-alone snack. It’s simple, satisfying, and loaded with character.
Ingredients
For the eggplant:
- 4 medium eggplants
- 1 teaspoon salt
For the marinade:
- 2 whole black peppercorns
- 6–10 garlic cloves, finely chopped (adjust to taste)
- 2–3 tablespoons sugar (to taste)
- 3 tablespoons apple cider vinegar
- ½ teaspoon salt (or to taste)
- Chili pepper to taste (fresh or dried, finely chopped)
Instructions
Slice the eggplants into thin sticks. Sprinkle with salt and let them sit for about 30 minutes to draw out bitterness. Rinse thoroughly and pat dry with paper towels. In a skillet over medium heat, sauté the eggplant until softened and slightly golden. For more flavor, you can grill them instead.
While the eggplant is cooking, mix together the chopped garlic, peppercorns, sugar, apple cider vinegar, salt, and chili pepper in a bowl. Taste and adjust the seasoning if needed.
In a glass container or bowl, layer the warm eggplant with the marinade—adding a spoonful between layers. Continue layering until all ingredients are used. Cover and refrigerate for at least 12 hours, preferably overnight, to let the flavors fully develop.
