The tasty eggplant salad is a burst of Mediterranean flavors, where the delicacy of the eggplants blends with the saltiness of the tuna and the freshness of cherry tomatoes.
The eggplant, with its soft texture and slight smoky note, pairs perfectly with the tuna, rich and full-bodied, creating a balance between softness and intensity.
The cherry tomatoes, with their sweet acidity, add a lively contrast and a burst of freshness that enlivens the dish.
The whole is completed by a light dressing of extra virgin olive oil, garlic, and optional chili pepper, which enhances the natural flavors of the ingredients, making this salad a harmonious dish, ideal both as an appetizer and as a main course, perfect for enjoying on the hottest days.
Eggplants are low in calories, rich in fiber, and antioxidants that support digestion and heart health.
Tuna is a source of lean proteins and omega-3 fatty acids, promoting cardiovascular and brain health.
Cherry tomatoes are rich in vitamins and antioxidants, helping to strengthen the immune system and protect cells from damage.
Garlic has antibacterial and antiviral properties
Chili pepper stimulates metabolism, aids digestion, improves circulation, and contains capsaicin, which has anti-inflammatory and analgesic properties. It’s also rich in vitamins A and C, which strengthen the immune system.
It’s a fresh and tasty dish, ideal for a balanced diet, especially on hot days, and healthy
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Tasty Eggplant Salad
- 2 eggplants
- 2 red Pachino tomatoes
- 2 yellow Pachino tomatoes
- 3.5 oz canned tuna in water
- 1/2 clove garlic
- 1/2 bunch parsley
- to taste chili pepper
- 4 leaves basil
- to taste fine salt
- to taste extra virgin olive oil
- to taste coarse salt
Tools
- 1 Mandoline
- 1 Grill Pan
- 1 Plate
- 1 Chopper
- 1 Colander
- Paper Towels
Steps for Preparing the Tasty Eggplant Salad
Carefully wash the eggplants under running water to remove any impurities. Slice them thinly, preferably about 0.4 inches thick with a mandoline. You can choose to cut them lengthwise for longer strips or into rounds for smaller, more uniform slices.
Place the eggplant slices in a colander in layers, sprinkling each layer with a little coarse salt. This process helps to eliminate excess water and remove any bitter taste from the eggplants. Let them rest for about 30 minutes. At the end of the resting time, gently pat them dry with paper towels .
Heat a grill or a grill pan over medium-high heat. If necessary, lightly brush the surface with extra virgin olive oil to prevent the eggplants from sticking.
Once the grill is hot, arrange the eggplant slices in a single layer. Grill each side for about 3-4 minutes, or until you see the typical golden grill marks and the eggplant flesh becomes tender and slightly golden. Remove the eggplants from the grill and let them cool on a plate
Wash the Pachino tomatoes under running water, carefully dry them, and cut them into quarters.
Peel the garlic and remove the core. Mince half a clove using a chopper
If using fresh chili pepper, wash it, remove the seeds (for less spiciness), and slice it thinly. If you prefer chili powder, dose it carefully, tasting as you go to reach the desired level of heat.
In a serving platter arrange the eggplant slices and fill with the tuna and other ingredients.
Season with chopped parsley, fine salt, and extra virgin olive oil, and serve and …
Enjoy your tasting from Barbara!
Storage and tips
Choose fresh, seasonal eggplants. They are fresh when they are firm and have shiny skin.
You can grill the eggplants in advance and store them in the refrigerator until it’s time to assemble the salad. This will save you time in the final preparation.
Store the salad in an airtight container to prevent it from absorbing odors from other foods and to maintain its freshness.
The eggplant salad can be stored in the refrigerator for 2-3 days. It is important not to leave the dish at room temperature for more than 2 hours to avoid contamination risks.
Do not freeze
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