Lebanese Roasted Eggplant Salad

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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, and over a flat bread like pita or laffa.

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I think the Middle East gives eggplant the credit it deserves. Some of my most favorite eggplant dishes are Middle Eastern, starting with salads such as Babaganoush, Mutabal, and others. Although the Indians and Italians also have some amazing dishes, like eggplant curries, baked eggplant parmesan, and quiches.

It is not very common to find someone say I love eggplant but we do. Both Ziv and I are big fans of eggplant. And, having traveled so much, I can honestly say we have tried some amazing eggplant dishes from around the world.

About this salad

I believe this is an original Lebanese dish. And yet, you will find similar and adapted versions of this all over the Middle East.

The main flavor for this dish comes from the fire charred eggplant. The open flame is always the most recommended, which is a possibility for us in summer. And yet, the stove top and oven roasted work just as well. I also love adding some of the charred eggplant skin in to enhance that barbeque flavor.

I highly recommend putting the final dish together close to serving time. That’s because the rest of the veggies in our salad ingredients are cucumbers, tomatoes, and onions, which will give out moisture making the salad too soggy.

Ingredients and substitutes

• Eggplant – Here in the Middle East, we often get seedless eggplants called baladi, which work well for this recipe. And yet, I’ve always used regular large eggplant and it’s simple, easy and delicious.
• Garlic – A little goes a long way – so add less not more.
• Olive oil – The oil here is for flavor, so pick a good olive oil and you will enjoy this dip. It adds flavor, volume, and creaminess to the eggplant.
• Onions – I love using red onions for salads because they are sweeter. And yet, regular brown or white onions work just as well.
• Cucumber – If you find cucumbers that are seedless or ones with fewer seeds use those. I use regular cucumbers but avoid adding the center seeds.

Step by step instructions

Video – how to make roasted eggplant salad

Method

Roast the eggplant

• 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.

Prepare the salad

• 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)

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