Eggplant Salad

Eggplant, Pepper & Chicken Salad

Over the holidays, Russians/Ukrainians are going to be making Shuba’s and Olivie’s, but I want to share a salad that is not that popular and nevertheless, very good. It’s made with one of my favorite vegetables – Eggplant.

Originally, the intent was to also put the cubed and sauteed bell peppers before the layer of eggplant, but I totally forgot about it.

Eggplant & Chicken Salad

2 Chicken Thighs, cooked until soft & shredded
1 large onion, sautéed until golden brown
3 medium carrots, cubed & sautéed until soft
2 bell peppers, cubed & sautéed until soft
1 large eggplant, peeled, cubed & sautéed until soft

Dressing
1/2 cup mayonnaise
1 teaspoon Sriracha sauce (if you like it hot)
2 cloves garlic, pressed
Salt
Pepper

Preparation:

  • In a cup, combine mayo, garlic, salt and pepper.
  • In a serving dish, lay out the shredded chicken.
    In a thin zig-zag motion pour the mayo mixture on top.
  • Sprinkle with sateed onion,

Eggplant, Pepper & Chicken Salad

then carrots.

Eggplant, Pepper & Chicken Salad

Repeat with the mayo mixture.

Eggplant, Pepper & Chicken Salad

Top with cubed bell peppers.
Repeat with mayo mixture.

Mix the eggplant with a couple of tablespoons of mayo mixture and cover the rest of the ingredients with it.

Eggplant, Pepper & Chicken Salad
Sprinkle with chives to decorate.

Serve or cover and keep in the refrigerator until serving time.

Eggplant Salad

Ingredients

Salad

  • 2 Chicken Thighs, cooked until soft & shredded
  • 1 large onion, sauteed until golden brown
  • 3 medium carrots, cubed & sauteed until soft
  • 2 bell peppers, cubed & sauteed until soft
  • 1 large eggplant, peeled, cubed & sauteed until soft

Dressing

  • ½ cup mayonnaise
  • 1 teaspoon Sriracha sauce (if you like it hot)
  • 2 cloves garlic, pressed
  • Salt
  • Pepper

Instructions

Dressing

  1. In a cup, combine mayo, garlic, salt and pepper.

Salad

  1. In a serving dish, lay out the shredded chicken.
  2. In a thin zig-zag motion pour the mayo mixture on top.
  3. Sprinkle with sauteed onion, then carrots.
  4. Repeat with the mayo mixture.
  5. Top with cubed bell peppers.
  6. Repeat with mayo mixture.
  7. Mix the eggplant with a couple of tablespoons of mayo mixture and cover the rest of the ingredients with it.
  8. Sprinkle with chives to decorate.
  9. Serve or cover and keep in the refrigerator until serving time.

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