Pairs well with Lebanese Grilled Eggplant Salad
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Lebanese Grilled Eggplant Salad
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A delicious and healthy Lebanese recipe featuring grilled eggplant mixed with nuts, parsley, olives, and a variety of spices, dressed with olive oil and lemon juice.
00:30:00 total
Serves 4
easy
Cold Starter / Salad
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Ingredients
- eggplant - 500 grams (approximately 500 grams)
- nuts - 1/2 cup (coarsely chopped, preferably walnuts)
- parsley - 2 tablespoons (chopped)
- olives - 1/4 cup (homemade preferred, sliced or chopped)
- garlic - 1 clove (crushed or grated)
- salt - to taste (to taste)
- cayenne pepper - 1/4 teaspoon (optional)
- paprika - 1/2 teaspoon
- dried coriander - 1/2 teaspoon
- dried mint - 1/4 teaspoon
- olive oil - 4 tablespoons + more for garnish (for mixing and garnishing)
- lemon juice - from 1/2 lemon (from half a lemon)
Instructions
- Grill the Eggplant: Grill the eggplant on a stove, in the oven, or on charcoal until cooked. Allow to cool slightly.
- Prepare the Eggplant: Peel the grilled eggplant and roughly chop the flesh.
- Chop Nuts: Coarsely chop or break the nuts and set aside.
- Prepare Additional Ingredients: Chop the parsley and olives. Crush or grate the garlic.
- Combine Ingredients: In a large bowl, combine the chopped eggplant, nuts, parsley, olives, garlic, salt, cayenne pepper, paprika, dried coriander, and dried mint.
- Dress the Salad: Add olive oil and lemon juice to the mixture and mix well to combine.
- Serve: Transfer the salad to a serving dish, optionally drizzle with more olive oil, and serve with bread.
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