Delight Your Palate With This Fresh And Flavorful Eggplant Salad Recipe - A Perfect Side Dish For Any Occasion

Salads ought to be interesting. To us, they are meant to be vibrant, flavorful, and best enjoyed as an accompaniment to another dish. In Mediterranean cuisine, eggplants are a key ingredient and are featured in baba ghanoush, one of our favorite dips, salads like this one with Mediterranean eggplant, and other dishes like ratatouille. It doesn’t take long at all, and if you are cooking supper and have a few leftover eggplants, you can toss them on the barbecue, chop them up, and use them the next day to make baba ghanoush or this salad.

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What Is Eggplant Salad?

In the Mediterranean eggplant salad, grilled eggplant is combined with, parsley, mint, fresh tomatoes, green onions, and bell pepper. Olive oil, lemon juice, and crushed red pepper are also used in the dressing. For a summertime barbecue or to go with grilled chicken or fish, this side roast eggplant salad is ideal. Mama Fatma gives the best recipe for eggplant salad. If you want to taste this delicacy at Mama Fatma, make sure to call us before you come. Let us make a reservation for you. When you come, meet our most delicious menus at your table.

Ingredients

The summer is when eggplants are at their best. Make sure you have mature, meaty eggplants; globe eggplants are excellent for this.
Use regular grapes or cherry tomatoes, as well as larger salad tomatoes, to provide a hint of acidity.
Pomegranate seeds: In addition to adding sweetness and crunch to a fried eggplant salad, pomegranate seeds are an excellent source of antioxidants.
The best flat-leaf parsley is fresh. Alternatively, you might use chives, tarragon, or parsley.
Green onions: To add a flavorful kick, finely chop them. You can also use scallions or spring onions.
Mint: Although it is optional, we believe it makes the roasted eggplant salad and other flavors pop even more.
Olive oil, sumac, salt, garlic, and lemon juice are used in the dressing. Every day of the week, this homemade dressing tastes superior to packaged versions.

How To Make Eggplant Salad?

Grill at a medium temperature. Round the eggplant with a knife. The eggplant should be salted on both sides and baked for one hour on a baking sheet. After drying the eggplant with a paper towel, generously brush olive oil over each side. Add salt and pepper to the eggplant’s surfaces. Cook the eggplant for 5 minutes on the grill. Grill the eggplant on the other side until tender and browned on the bottom. Slice the eggplant into small pieces after allowing it to cool. Blend the remaining ingredients in a sizable bowl with the eggplant, gently tossing to blend. You must prepare this fried eggplant salad before the summer is over in order to utilize the fresh summer vegetables.

Get the roasted eggplant salad dressing ready.

In a separate bowl, mix the lemon juice, sumac, olive oil, and salt to taste to make the dressing. Garlic can be grated or pressed into the bowl after being minced. To thoroughly combine the ingredients, whisk the mixture. If necessary, add extra salt or lemon juice after tasting. The tomatoes, parsley, and green onions should then be chopped. The mint leaves can be chopped, but we prefer to leave them whole. Toss the eggplant with all of the ingredients until thoroughly incorporated. Apply the homemade dressing to the eggplant salad.

How To Serve Eggplant Salad

It can either be covered and refrigerated or served right away. Turkish eggplant salad goes well with a range of main dishes and can be served as a main course or an appetizer. Here are a few of our preferred methods for savoring this healthy dish:

Serve with a handmade pita, which is ideal for soaking up juices.
Wraps or sandwiches.
Combine with different Middle Eastern staples like falafel, sfiha, or shish tawook.
Add an eggplant salad recipes along with other small plates to the meze platter.

How To Store Leftovers?

The eggplant can be prepared and roasted a day in advance, then kept in the refrigerator in an airtight container until the other ingredients are ready and the eggplant salad recipes are ready to be put together. Turkish eggplant salad can be stored for 3-5 days in the refrigerator.

It is not advisable to store chopped eggplant since the exposed flesh will begin to rot and become brown. If you have already chopped it, keep it in an airtight container in the refrigerator. To stop enzymatic browning, you may squeeze a little lemon juice on top. Iron, potassium, and manganese are all found in abundance in eggplant salad. It is also cholesterol-free. In 100g of eggplant salad calories are 42. Eggplant salad calories are also suitable for your diet.

What Is The Healthiest Way To Eat Eggplant?

Eaten with other summer vegetables, eggplant is a delicious addition to ratatouille. For a great supper, serve with crusty bread. To replace the noodles in lasagna, thinly slice an eggplant lengthwise. You should experiment a little with your kebobs. Combine cubed eggplant with your standard kebob favorites.

Round up the eggplant by slicing it. After dipping, coat with bread crumbs and whisked egg whites. When soft, bake with a Parmesan cheese topping. Black olives, tomato slices, and mixed greens should be placed on buns.

Can I Roast The Eggplant Instead Of Charring It?

Use the oven’s broiler on the highest setting and pierce the eggplant’s flesh with a knife or fork. The eggplant should be as near to the grill as possible. Grill for 10 to 20 minutes, flipping once. It will appear similarly burned as a result of this. When the skin has peeled and a knife easily pierces the vegetable, it is prepared.

They can also be roast eggplant salad. Simply set the already-pierced eggplants (with a knife or fork) on a baking sheet. End it off by grilling it for a further 5–10 minutes, or until the skin is browned, for a smokey flavor.