Sautéed Eggplant and Cabbage Salad

(2 votes)

1 tablespoon olive oil
6 cups coarsely chopped green cabbage (about 1 pound)
1 1-pound eggplant, peeled, cut into 1/2-inch pieces
1 cup chopped onion
1 tablespoon minced garlic
1 1/2 teaspoons paprika
1 28-ounce can diced tomatoes in juice
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
2 tablespoons fresh lemon juice

Heat oil in heavy large pot over medium-high heat. Add cabbage, eggplant and onion and sauté until almost tender, about 12 minutes. Add garlic and stir 2 minutes. Stir in paprika. Add tomatoes with juices and bring to boil. Cook until mixture thickens slightly, stirring frequently, about 15 minutes. Stir in mint, parsley and lemon juice. Season to taste with salt and pepper. Cool to room temperature. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Serves 8.


Way too minty for our taste. Just didn't do it at all for us otherwise. Maybe replace the mint with basil? We found this recipe trying to look for something to use our cabbage and eggplant at the same time from our CSA. We would've been much better off currying the eggplant and making coleslaw with the cabbage.
Katherine, Baltimore, MD

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