This warm eggplant and tomato salad is smoky, juicy, and full of fresh flavor, with tender stewed eggplant, ripe tomatoes, and bright cilantro. It comes together in one skillet and is best served slightly warm with crusty bread, just like our Crispy Eggplant Salad with Sweet Chili Sauce. For another eggplant favorite, try our Fried Eggplant Bites with Garlic Cheese Spread — both make wonderful appetizers for sharing.
Ingredients
- 2 eggplants, diced
- 2 tomatoes, chopped
- Fresh cilantro, chopped
- 2 tbsp sweet-sour sauce
- 2 tbsp cream cheese
- Bread to serve
- Vegetable oil for frying
- Salt
Instructions
- Heat a skillet with vegetable oil. Add the diced eggplant and toss immediately so the oil coats every piece.
- Salt and stir. Cover and stew on medium heat about 5 minutes.
- Uncover and cook, stirring, until all the water evaporates. Let cool before adding to the salad.
- Mix the tomatoes, cilantro, and eggplant. Dress with just a touch of sweet-sour sauce — too much will overpower the vegetables.
- Serve as an appetizer with bread.
Tips
- Toss the eggplant in the oil right away so every piece is coated and fries evenly instead of soaking up oil in one spot.
- Use just a touch of sweet-sour sauce — too much will overpower the vegetables.
- Let the eggplant cool before mixing so the tomatoes stay fresh and firm. For more eggplant inspiration, try our Eggplant Rolls with Walnut-Garlic Filling and browse eggplant recipes on Serious Eats.
Nutrition
Per 100 g: 85 kcal, protein 3 g, fat 6 g, carbs 4 g.