A salad of diced eggplant, capsicum and chillies.


  • 4 Whole Eggplants peeled, 1 cm dice

  • Olive Oil for frying

  • 2 red capsicums 1cm dice

  • 1 Green Capsicum 1cm dice

  • 6 green jalapeno chilli's

  • sea salt

  • freshly ground white pepper

  • 1 Spanish Onion finely chopped

  • 6 Cloves Garlic finely chopped

  • 6 long shallots 2cm lengths

  • 1 Lemon juiced

  • 0.5 bunch continental parsley roughly chopped


  • 1.

    Salt the eggplant for about 1 hour, rinse and pat dry.

  • 2.

    Heat olive oil in a deep frying pan and fry the eggplant in about 4 batches until golden.

  • 3.

    Drain and set aside.

  • 4.

    Strain the oil, return the pan to the heat with a little fresh oil and add the diced red and green capsicum, chillies and a little salt.

  • 5.

    Fry for a minute or 2.

  • 6.

    Add the onion, garlic and shallots, fry a further 2 minutes then return the eggplant to the pan.

  • 7.

    Finish with the lemon juice and parsley and serve straight away.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 566kj
  • Fat Total 52g
  • Saturated Fat 7g
  • Protein 4g
  • Carbohydrate 25g
  • Sugar 14g
  • Sodium 807mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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