Eggplant and Tomato Salad Recipe

Name: Eggplant and Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 eggplants (weighing about 2 pounds); Juice of 1/2 to 1 lemon; 3 garlic cloves, crushed; 4 tablespoons extra virgin olive oil; Salt and black pepper; Large handful of chopped flat-leaf parsley; 4 sprigs of mint, chopped; 4 scallions, finely sliced; 4 plum tomatoes, unpeeled, diced; Handful of fresh pomegranate seeds (optional)

Servings: persons

2 to 3 eggplants (weighing about 2 pounds)
Juice of 1/2 to 1 lemon
3 garlic cloves, crushed
4 tablespoons extra virgin olive oil
Salt and black pepper
Large handful of chopped flat-leaf parsley
4 sprigs of mint, chopped
4 scallions, finely sliced
4 plum tomatoes, unpeeled, diced
Handful of fresh pomegranate seeds (optional)

1
Prick the eggplants in a few places with a pointed knife to prevent them from exploding.
2
Turn them over the flame of the gas burner or a hot barbecue, or under the broiler, until the skin is charred all over (this gives them a distinctive smoky flavor) and they feel very soft when you press them.
3
Alternatively, place them on a sheet of foil on an oven tray and roast them in the hottest preheated oven for 45 to 55 minutes, until the skins are wrinkled and they are very soft.
4
When cool enough to handle, peel and drop them into a strainer or colander with small holes.
5
Press out as much of the water and juices as possible.
6
Still in the colander, chop the flesh with a pointed knife, then mash it with a fork or wooden spoon, letting the juices escape through the holes.
7
Mix the eggplant puree with the lemon juice, garlic, olive oil, salt, pepper, chopped parsley, and mint.
8
Spread the puree on a large, flat serving plate.
9
Sprinkle all over with the finely sliced scallions, diced tomatoes, and pomegranate seeds, if using.

275

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 10 ingredients. The key ingredients include: 2 to 3 eggplants (weighing about 2 pounds), Juice of 1/2 to 1 lemon, 3 garlic cloves, crushed, 4 tablespoons extra virgin olive oil, and more.

Yes, Eggplant and Tomato 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.

Eggplant and Tomato Salad

How did you like this recipe?

Frequently Asked Questions