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Mediterranean Eggplant Salad mixes grilled eggplant with fresh tomatoes, mint, parsley, green onion, bell pepper and tossed with olive oil, lemon juice, za'atar and crushed red pepper. This is the perfect side salad for a summer BBQ or party or to pair with grilled chicken or fish.

PREP TIME 25 minutes
COOK TIME 15 minutes
TOTAL TIME 40 minutes


1 large eggplant {or about 3 lbs.}
Olive oil
Salt & pepper
1 teaspoon za'atar
3 beefsteak tomatoes, diced {about 3 cups of diced tomatoes}
1 bell pepper, seeds removed, chopped {I used half a red and half a green}
5 green onions, green parts chopped
1/4 cup fresh mint, chopped
1 cup fresh parsley, chopped
1 lemon, juiced
Dash of salt & pepper
1/4 teaspoon crushed red pepper
1/2 teaspoon za'atar


1. Heat the grill to medium heat. Slice the eggplant into rounds. Rub salt on each side of the eggplant and lay on a baking sheet for an hour. Use a paper towel to pat the eggplant dry and then brush each side of the eggplant generously with olive oil. Sprinkle each side of the eggplant with salt, pepper and za'atar {the za'atar is optional}.

2. Place the eggplant on the grill and cook for 5 minutes. Flip eggplant and grill until browned on bottom and soft. Let the eggplant cool and then chop into small pieces.

3. In a large bowl mix the eggplant with the remaining ingredients and toss lightly to combine.

For the eggplant if you want to roast it follow these instructions:
Preheat oven to 475 degrees. Cut eggplants into cubes and spread evenly on two baking sheets. Drizzle olive oil, salt, pepper and za'atar. Roast for 15 minutes, turn the eggplant over and roast for 10-15 more minutes, until the eggplant is soft. Cool and add to the Mediterranean Eggplant Salad.

Source: A Cedar Spoon

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