Coriander Eggplant Salad Recipe

Name: Coriander Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 garlic cloves, unpeeled; 1 large eggplant (about 1 1/2 pounds); 3/4 teaspoon cuminseed; 1/2 teaspoon fennel seeds; 1/2 teaspoon coriander seeds; 2 medium vine-ripened tomatoes, peeled, seeded, and chopped (about 1 cup); 3 tablespoons chopped fresh coriander; 2 tablespoons fresh lemon juice, or to taste; 2 tablespoons olive oil; 1 1/2 teaspoons minced peeled fresh gingerroot; 1/2 teaspoon paprika; coarse salt to taste; 4 tablespoons minced fresh mint leaves

Servings: persons

6 garlic cloves, unpeeled
1 large eggplant (about 1 1/2 pounds)
3/4 teaspoon cuminseed
1/2 teaspoon fennel seeds
1/2 teaspoon coriander seeds
2 medium vine-ripened tomatoes, peeled, seeded, and chopped (about 1 cup)
3 tablespoons chopped fresh coriander
2 tablespoons fresh lemon juice, or to taste
2 tablespoons olive oil
1 1/2 teaspoons minced peeled fresh gingerroot
1/2 teaspoon paprika
coarse salt to taste
4 tablespoons minced fresh mint leaves

1
Preheat oven to 400F.
2
Wrap garlic cloves in aluminum foil.
3
Prick eggplant all over.
4
On a baking sheet roast garlic and eggplant in middle of oven 30 minutes, or until garlic is tender.
5
Transfer garlic to a plate and continue to roast eggplant until blackened and collapsed, about 45 minutes more.
6
While eggplant is roasting, in a small skillet dry-roast seeds over moderate heat, shaking the skillet, until fragrant, being careful not to burn them, and in a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine.
7
With a large spoon scrape eggplant flesh from skin, discarding skin, and chop coarse.
8
Peel garlic cloves and with flat side of a knife mash to paste.
9
In a bowl stir together eggplant, garlic paste, spice mixture, tomatoes, fresh coriander, lemon juice, oil, gingerroot, paprika, salt, and 2 tablespoons mint until combined well.
10
Salad may be made 2 days ahead and kept chilled, covered.
11
Sprinkle salad with remaining 2 tablespoons mint and serve at room temperature.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 garlic cloves, unpeeled, 1 large eggplant (about 1 1/2 pounds), 3/4 teaspoon cuminseed, 1/2 teaspoon fennel seeds, and more.

Yes, Coriander Eggplant Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Coriander Eggplant Salad

How did you like this recipe?

Frequently Asked Questions