Roasted Eggplant Salad
Published Sept. 28, 2023
- Total Time
- 30 minutes, plus at least 15 minutes’ cooling
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes, plus at least 15 minutes’ cooling
- Rating
- Comments
- Read comments
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Ingredients
- 3 or 4firm medium eggplants (about 2 pounds)
- 3tablespoons extra-virgin olive oil
- 2tablespoons lemon juice
- 2small garlic cloves, grated
- 1teaspoon ground cumin
- Salt and black pepper
- 1small bunch cilantro, leaves and tender stems, roughly chopped, plus a few sprigs for garnish
- 1small jalapeño or serrano pepper, minced, more or less to taste
- Pinch of hot red-pepper flakes, such as Maras or gochugaru
- Radishes, sliced if large, and olives (any type), for serving (optional)
Nutritional analysis per serving (6 servings)
98 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 2 grams protein; 411 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a broiler or grill to high. Using the tip of a sharp knife, poke the eggplant skin in a few places to prevent them from bursting. Broil or grill the whole eggplants, occasionally turning with tongs, until the skins blacken all over and start to collapse – they should be very soft when probed with a fork, about 10 to 15 minutes.
- Step 2
Carefully cut hot eggplants in half vertically, and leave to cool cut side up on a baking sheet or cutting board for at least 15 minutes.
- Step 3
In a small bowl, using a fork, whisk together olive oil, lemon juice, garlic and cumin. Season with salt and pepper.
- Step 4
Remove and discard the charred eggplant skin, scraping with a small knife. Cut off and discard stem end of eggplant. Tear or slice eggplant into 1 ½-by-½-inch strips. Discard any large seed pockets. Place strips in a bowl.
- Step 5
Season eggplant with salt and pepper. Add dressing, cilantro and minced pepper. Toss gently and let sit for at least 10 minutes. Transfer to a serving platter, sprinkle with a pinch of red-pepper flakes and garnish with sprigs of cilantro. Serve at cool room temperature. Accompany with radishes and olives, if desired, and top with cilantro sprigs.
Private Notes
Comments
Someone here will invariably ask what herb can replace the cilantro. When I feed cilantro haters Mediterranean dishes like this, I combine parsley and mint, usually a ratio of 2:1 or 3:1.
A bit of smoky paprika makes a tasty variation.
When I make baba ganoosh, I cook the eggplants whole, with the stem cut back, in a cast iron skillet. I cook 10-15 mins per side, doing all four sides. When they are totally cooked, I transfer them to a baking pan and put them in the window to cool. Then I cut them in half and scrape out the entire inner part, also scraping as much as I can from the inside of the skin itself. They come out very smokey and delicious. I'll try the same for this recipe. It looks yummy!
This is delicious. I added a pinch of sugar to the dressing and substituted a little mustard for the garlic due to an intolerance. Have made with asian eggplant and fairytale eggplant with the latter being smaller than is ideal but otherwise good. Came together quickly after grilling and was fresh tasting and unusual. Wonderful way to use up the gorgeous eggplant that’s so abundant at the CSA at this point in the season. Another David Tanis classic.
There is no indication in the instructions about adding the garlic that is listed in the ingredients. Wouldn't roasted garlic be better than raw?
Reading it again, I saw that the garlic is added to the dressing. No need to correct me. But I stand by my roasted garlic recommendation.