This roasted eggplant salad is a Middle Eastern style Lebanese eggplant salad. Light and refreshing with fire roasted eggplant and garden veggies such as cucumbers, tomatoes, and sweet red onions. Perfect on its own and often served alongside barbeque or grilled meats over a flatbread like Pita or laffa.
4tbsp(4tbsp)Olive oilextra virgin
½cup(½cup)Red oniondiced finely
½cup(½cup)Cucumberdeseeded and diced
½cup(½cup)Fresh herbsparsley or cilantro
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Prick the eggplant everywhere with the tip of the knife.
Roast the eggplant on an open flame, using a frying pan on the stove top, or in the oven at 200 C/ 400 F for about 15 to 20 minutes.
Let cool for a few minutes – then split the eggplant with a knife.
Scoop out the soft flesh with a spoon into a bowl. Try not to take any of the bitter eggplant juices.
Place the roasted eggplant in a bowl and mash with a fork.
Add 2 tbsp olive oil and mix well.
Next, add in the onions and garlic — and combine well.
Followed by the cucumbers and tomatoes, salt, pepper and lemon juice making sure to mix well after each addition.
Lastly, add the chopped herbs.
Check and adjust seasoning.
Pour into a serving plate, sprinkle with remaining olive oil, fresh herbs and some paprika for color.
I use the stalk and flesh of the eggplant to decorate the dish. (optional)
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you