Eggplant Salad

This Middle Eastern-inspired eggplant salad is a great alternative to my classic Lebanese Babab Ganoush. It is a fresher and more colourful dish that perfectly complements any mezze platter.

If you want another great Lebanese classic salad, try my Lebanese Fattoush, a salad made with crispy bits of pita bread, sumac, and tangy pomegranate molasses.

Instructions

Step 1

Set the oven to 240°C / 450°F (220°C fan).

Dice the eggplant into medium chunks and toss with a generous pinch of salt. The salt will help remove the bitterness and release excess water from the eggplant.

Place them on a lined baking tray and wait until the oven reaches the desired temperature.

Step 2

Drizzle the eggplant chunks with 2 tablespoons of extra virgin olive and sprinkle them with a pinch of thyme and black pepper.

Bake them for 20 minutes on the middle shelf.

Step 3

Meanwhile, dice the cucumber, chop the shallot and slice the tomatoes in halves.

Then, mix them in a bowl with finely chopped fresh parsley and mint, 1 tablespoon of extra virgin olive oil, and lemon juice.

Step 4

Once the first 20 minutes of baking have passed, turn the eggplants and set a little space on the tray for the walnuts.

Bake the eggplants for 10 more minutes, and at the last 5 minutes, pop the walnuts in the oven for a quick roasting.

Step 5

Once the eggplants are perfectly roasted and caramelised, remove them from the oven and let them cool to room temperature.

Finally, toss the eggplants with the other ingredients and garnish with the roasted walnuts and a bit of chopped fresh parsley.

Your Arabic-style eggplant salad is ready!

Goes well with

I like to pair my eggplant salad with meat dishes, like these juicy Lebanese chicken skewers or my beef and chickpeas fatteh. Or if you're looking for that extra energy boost, try out my Riz a Djej specialty.

FAQ

What is Lebanese Eggplant Salad?

Lebanese Eggplant Salad, also known as Salatit el Batinjan, is a flavorful and refreshing vegetarian dish made with roasted or grilled eggplant, chopped vegetables, herbs, and a tangy lemon dressing. It's a popular mezze (appetizer) in Lebanese cuisine and is often served with pita bread.

How is Lebanese Eggplant Salad traditionally made?

Traditionally, Lebanese Eggplant Salad is made by roasting a whole eggplant over an open flame until the skin is charred and the flesh is soft. The eggplant is then mashed with a fork or in a mortar and pestle, and mixed with chopped tomatoes, onions, parsley, mint, lemon juice, olive oil, and salt.

But I prefer to keep the aubergines whole and not mash them. This way, the recipe is more similar to a classic Mediterrenean side salad rather than a dip like Baba Ganoush.

Are there different variations of Lebanese Eggplant Salad?

Yes, there are many variations of Lebanese Eggplant Salad. Some recipes call for grilling the eggplant instead of roasting it. Others add additional ingredients such as tahini, garlic, or chopped nuts. The amount of lemon juice and olive oil can also be adjusted to taste.

What does Lebanese Eggplant Salad taste like?

Lebanese Eggplant Salad has a smoky flavor from the roasted eggplant, a refreshing tang from the lemon juice, and a bright flavor from the herbs. The texture is a mix of creamy from the eggplant and chunky from the chopped vegetables.

How is Lebanese Eggplant Salad served?

Lebanese Eggplant Salad is typically served as a mezze (appetizer) with pita bread. It can also be served as a side dish to meat or vegetarian dishes.