Eggplant Salad with Mint & Red Capsicum

This is a fabulous and easy recipe to make when eggplants are in season. It’s beautiful on bread or as a side with other dishes. You can store it in the fridge and serve it cold on a hot summer’s day. Eggplant is rich in viscous fibres, which lower your cholesterol!


  • 3 whole purple eggplants
  • ½ red capsicum, finely chopped
  • 1 clove garlic, crushed
  • Juice of ½ lemon
  • 2 TBSP extra virgin olive oil
  • ½ bunch fresh mint, chopped
  • ½ tsp salt, optional


  1. Pre-heat oven to 200°C. Place washed whole eggplants on a baking tray. Bake for approximately 30 minutes, or until eggplant softens. Remove from oven and allow to slightly cool, then dice or cut into small strips. Place in a mixing bowl.
  2. Add the capsicum, garlic, lemon juice, olive oil, mint and salt and gently mix to combine.
  3. Serve on a flat platter or plate and enjoy!

Serves 6

Per serve: energy 407 kJ (97 Cal); protein 3 g; fat 7 g; saturated fat 1 g; cholesterol 0 mg; carbohydrate 6 g; fibre 5 g; calcium 59 mg; iron 1 mg