Eggplant Salad with Cumin and Fresh Herbs Recipe

Name: Eggplant Salad with Cumin and Fresh Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 1-pound eggplants; 3 tablespoons extra-virgin olive oil; 1 1/2 pounds plum tomatoes, peeled and coarsely chopped; 4 garlic cloves, chopped; Salt; 1/4 cup coarsely chopped flat-leaf parsley; 1/4 cup coarsely chopped cilantro; 3 tablespoons fresh lemon juice; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; Pinch of cayenne pepper; Assorted olives, for garnish

Servings: persons

Two 1-pound eggplants
3 tablespoons extra-virgin olive oil
1 1/2 pounds plum tomatoes, peeled and coarsely chopped
4 garlic cloves, chopped
Salt
1/4 cup coarsely chopped flat-leaf parsley
1/4 cup coarsely chopped cilantro
3 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon sweet paprika
Pinch of cayenne pepper
Assorted olives, for garnish

1
Preheat the oven to 500.
2
Put the eggplants on a large rimmed baking sheet and prick them in a few places with a knife.
3
Bake in the upper third of the oven for about 1 hour, or until blackened and soft.
4
Scoop the flesh out of the skins, discard most of the seeds and finely chop the flesh.
5
Drain in a colander, pressing lightly to extract as much moisture as possible.
6
Meanwhile, heat the olive oil in a medium skillet.
7
Add the tomatoes, garlic and a pinch of salt.
8
Cook over moderate heat, stirring occasionally, until thick and saucy, about 15 minutes.
9
In a large bowl, combine the eggplants, tomato sauce, parsley, cilantro, lemon juice, cumin, paprika and cayenne and season with salt.
10
Spread the eggplant salad on a large serving plate.
11
Scatter the olives on top and serve.

299

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 12 ingredients. The key ingredients include: Two 1-pound eggplants, 3 tablespoons extra-virgin olive oil, 1 1/2 pounds plum tomatoes, peeled and coarsely chopped, 4 garlic cloves, chopped, and more.

Yes, Eggplant Salad with Cumin and Fresh Herbs 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 Salad with Cumin and Fresh Herbs

How did you like this recipe?

Frequently Asked Questions