Artichoke and Eggplant Salad

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Artichoke and Eggplant Salad
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50 min.


For the salad
600 grams Eggplant
200 grams small Artichoke
150 grams green Bell pepper
200 grams Tomatoes
1 Tbsp lemon juice
2 garlic cloves
100 milliliters olive oil (for frying)
lemons (juiced)
1 tsp sweet ground paprika
1 generous pinch cayenne pepper
4 Tbsps olive oil
1 Pepperoncini
For serving
1 Tbsp chopped parsley
1 organic lemon
parsley (for garnish)
How healthy are the main ingredients?
EggplantArtichokeTomatoolive oilparsleysalt

Preparation steps


For the salad: Rinse and trim the eggplant. Cut into 0.5 cm (approximately 1/4 inch) thick rounds. Season with salt on both sides and let rest for 30 minutes. In the meantime, cut the artichokes in half, sprinkle the cut surfaces immediately with lemon juice so they don't discolor. Peel the bell peppers with a potato peeler, cut in half, remove the stalk, seeds and white pith. Cut the flesh into diamonds about 1.5 cm (approximately 5/8 inch) in length.


Blanch the tomatoes briefly, rinse with cold water, peel, quarter and remove stem and seeds. Cut the flesh into cubes.

For the dressing, peel the garlic and cut into thin slices. Mix the lemon juice with the garlic and spices in a bowl and then stir in the oil. Remove the stem from the pepperoncini and cut crosswise into thin rings, taking care to remove the seeds. Mix the pepperoncini slices into the dressing. 


Dab the eggplant dry with paper towels. Heat the oil in a pan and brown the eggplant slices on both sides. Remove and drain well on paper towels. Fry the artichokes in the same pan for about 8 minutes, stirring frequently. In the last 2 minutes, add the bell peppers. In the last 1 minute, add the tomatoes and season with salt and pepper.


For Serving: Arrange the eggplant and artichokes on plates with the vegetables and drizzle with the dressing. Sprinkle with parsley. Rinse the lemon, pat dry and cut into eighths. Garnish each plate with a lemon wedge and a sprig of parsley and serve.