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A simple eggplant salad recipe special enough for entertaining

Salad of Eggplant, Prosciutto and Tomato


Eggplant salad recipe

My vegetable garden continues to provide a lovely supply of tomatoes. They are beginning to slow now, with the plants looking fatigued and almost ready to come out. As summer produce is ending, the eggplant and capsicum are ramping up their production making for a perfect meeting of seasons – summer and autumn.

This recipe is really more of a combination of beautiful fresh ingredients rather than anything that is technically tricky or needing any level of concentration. This is a plate of garden goodness, a wonderful combination of season fresh produce that makes a lovely family meal and is special enough to serve to guests when entertaining.

This salad is very simple to make. It took little time or effort to prepare. We served it with plain chicken breast and baked sweet potato slices.

Enjoy this either warm or cold, but I do recommend assembling it while the eggplant is hot.  Add the prosciutto so that it “melts” into the pieces of cooked eggplant.

Eggplant salad

A simple eggplant salad recipe special enough for entertaining
Prep time
Cook time
Total time
A simple fresh salad recipe that is special enough to serve to guests when entertaining. Combining fresh end of summer vegetables and herbs from the garden with prosciutto and feta it is a lovely side dish for any meal.
Recipe type: Appetiser
Serves: 4
  • 1 tablespoon coconut oil
  • 1 eggplant sliced into even thin rounds of approximately 1-2 cm
  • 1 small capsicum - sliced into even pieces
  • 4 slices prosciutto - each piece cut in half
  • 200 grams tomatoes - sliced or halved
  • fresh basil leaves
  • 50 grams fetta cheese
  • salt and pepper
  • ½ tablespoon extra virgin olive oil
  • 1 teaspoon red wine vinegar
  1. Cook the capsicum on a griddle pan until charred slightly an then set aside.
  2. Add the coconut oil to a warm pan
  3. Place a suitable number of eggplant slices to the hot pan (as many as fits) and cook each side until golden. Flip and cook on the other side and continue to cook the remaining eggplant until all is complete
  4. Add a slice of eggplant to a serving plate, a half slice of prosciutto and a piece of capsicum and repeat.
  5. Add the tomato to the plate, top with the basil, fetta and season with salt and pepper.
  6. Combine the oil and vinegar and drizzle over the plate
I hope that you enjoy this salad. It is simple, fresh and full of the flavour of summer – enjoy it before it ends.

Have a great weekend.

Next week from Wednesday to Sunday I am at the Melbourne International Flower and Garden Show launching my book, and showing my Kitchen Garden Box and the Small Space Garden Kit. If you are going to be heading to the show please come and say hi.

I will be on the Nicholson Street side of the gardens. Come and say hi and be sure to enter the amazing competition I am running with my friends from Vegepod worth over $300 to get your kitchen garden growing.





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{ 1 comment… add one }
  • Anne barcak March 11, 2016, 11:23 am

    Looks delicious kyrstie, I am going to do for dinner tonight with chops, thanks Anne

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