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Sweet and Sour Eggplant Salad

Sweet and Sour Eggplant (Aubergines) Salad

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Salad Recipe
Cuisine Filipino
Servings 4 servings


  • 450 grams eggplant
  • 6 Tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves chopped
  • 2 sticks celery chopped
  • 400 grams can whole tomato chopped
  • 50 g sliced green olives
  • 25 g brown sugar
  • 100 ml red wine vinegar
  • 25 g capers
  • 1 Tbsp. parsley chopped


How to make Sweet and Sour Eggplant Salad:

  • Heat 2 tbsp olive oil in large frying pan. Add the onions, garlic and celery', cook for approximately 3-4 minutes stirring occasionally.
  • Slice the aubergines into thick rounds and then cut each round into 4 pieces.
  • Add the aubergines or eggplant to the frying pan with the remaining olive oil and fry for 5 minutes or until golden brown.
  • Add the tomatoes, olives and sugar to the pan, stirring until all the sugar has dissolved.
  • Add the red wine vinegar, reduce the heat and simmer for about 10-15 minutes or until the sauce thickens.
  • While the pan is still on the heat, add the capers and season to taste.
  • Remove from heat and allow cooling before serving, sprinkling with parsley to serve.
  • This Salad is best served cold the day after it is made, which allows all the flavors to mingle and be fully absorbed.