warm eggplant and capsicum salad

Cold winter days call for soul warming food. And with the beautiful, yet cold, winter that we have been living since a few weeks now, I find myself craving warm dishes, that taste a lot like home.
This warm eggplant and capsicum salad is quite easy and straightforward to make. It is an excellent vegetarian choice and can be prepared in very little time.


2 tbsp olive oil
1 medium onion, chopped
1 garlic clove, crushed
1 red capsicum, finely chopped
1  medium eggplant, finely chopped
1/2 cup chopped parsley
1 tbsp lemon juice
salt & pepper
1 tbsp pinenuts

  • Heat 1 tbsp of the olive oil on a medium – large frying pan. Add the the chopped onion, and sauté for a few minutes till onion becomes soft then add garlic and sauté further for another couple of minutes, stirring often.
  • Add the capsicum and sauté for a few minutes before adding the eggplant. Add the remaining 1 tbsp of olive oil and sauté the eggplant till they have become soft and changed in colour.
  • Remove the eggplant mixture from heat and pour into the serving bowel. Allow the mixture to cool a bit.
  • Meanwhile, return the pan to heat and roast the pine-nuts for a couple of minutes or till they have become golden brown. Set aside.
  • Now, while the eggplant is still warm, add the sparsely, lemon juice, salt & pepper. Mix the salad and sprinkle with the roasted pine-nutes.
  • This salad is best eaten warm but can as well be served at room temperature or cold. Enjoy!

Bon Appétit!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: