Best Ever Eggplant Salad – You Must Try This Recipe

Best Ever Eggplant Sald on Breast Cancer AuthorityThis eggplant came to me, like most things, as a surprise. I made some other dish with eggplants, and found out that I have one extra eggplant. I looked at him – dark, firm, brave :-) It was obvious that I have to come up with a new brilliant eggplant salad Idea, and so I did! I didn’t even had to close my eyes… just thought about it and the Idea came :-)

What you need:

1 large eggplant
2-3 handful coriander, chopped well
Juice of 1 fresh lemon
1/2 red pepper, chopped to tiny little squares
2 green onions, both white and green parts, chopped well
3-4 spoons of avocado oil
salt to taste
1/2 tbs maple syrup

What to do:

Peel the eggplants and cut them to small cubes. Stir fry the eggplant cubes in a warm avocado oil. Start on high heat and covered, until the eggplants are done. Then remove the cover, lower the heat and continue to cook until the eggplant is a bit dark and somehow crispy.

Once it’s done, remove to a big plate with towel papers to absorb the oil and cool down. After about 10 minutes blend the eggplants with the rest of the ingredients and YEY – you got an amazing summer salad!!!

Neeva KedemAbout Neeva Kedem: Couple of years ago my life took a nice turn when I became vegan. It happened after my 40th birthday; I kind of realized that my health and energy are not as they used to be, and that change is needed. After reading lots of researches and studies, I understood that eating healthier food that is based on plants and natural ingredients will be the best for me, and so I did. It didn’t happen overnight; first, I gave up red meat. Then chicken, which was very hard for me. And only about a year later – cheese and eggs. Today I can say that being vegan improved my health and energy levels, and that I love being vegan!

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  1. Helen A says:

    “2-3 handful coriander, chopped well” // For US cooks, I believe that this means 2/3 handful of chopped “cilantro,” based on the photo and a Google search, as I’ve never seen coriander in the US except as seeds sold in glass bottles in the spice section.

    This recipe looks delish, but I’ll be using parsley, as I don’t eat cilantro.


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