Broccoli and eggplant salad

Broccoli and eggplant salad: A mouth-watering winter salad. Image: Msi Muzi Mathebula

Broccoli and eggplant salad: Your next favourite winter salad

A salad loaded with flavour and health benefits. Try our broccoli and eggplant salad this winter.

Broccoli and eggplant salad

Broccoli and eggplant salad: A mouth-watering winter salad. Image: Msi Muzi Mathebula

Quick, easy and loaded with taste, this broccoli and eggplant salad is a delicious side to include with your winter dishes. The combination of broccoli and eggplant makes for a wholesome and appetising bite. One bite and it may just become your next favourite side.

The variety of seeds in this recipe adds a delightful crunch to this salad and the mayonnaise makes it rich and creamy. It is a salad loaded with texture and savoury flavours that will make your taste buds sing.

Health benefits of broccoli and eggplant salad

Eggplant contains antioxidants and vitamins A and C, which combats cell damage. Did you know that enjoying eggplant is beneficial for anyone suffering from diabetes? Eggplant is high in natural plant chemicals, polyphenols, which can help your body to process sugar in a better way.

This salad also contains broccoli which is good for your heart, loaded in cancer protective compounds and an excellent immune booster. Research also suggests that broccoli can improve your eye health and support hormonal balance.

With all these health benefits, there are so much more reason to enjoy this delicious salad this winter!

Broccoli and eggplant salad recipe

5 from 1 vote
Recipe by Msi Muzi Mathebula Course: SidesCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

Ingredients

  • 2 2 punnets of broccoli cut into pieces

  • 2 heads of eggplant

  • ½ cup onion slices

  • 4 tablespoons 4 sunflower seeds

  • 4 tablespoons 4 goji seeds

  • 4 tablespoons 4 chia seeds

  • 1 cup 1 mayonnaise

  • ½ teaspoon salt & pepper

  • 1 carrot, grated

  • 2 tablespoons of olive oil

Method

  • Heat oil in a pan.
  • Slice eggplant into thin slices then put in the hot pan and fry until water is out and fried golden brown.
  • In a bowl mix the broccoli, red onions carrots, peppers, fried eggplant and mayonnaise.
  • Add seasoning and seeds, mix well and serve.

Notes

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