Garlicky Eggplant Salad Recipe

Name: Garlicky Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants (about 2 1/2 pounds); 2 large garlic cloves, slivered; 1/4 cup olive oil; 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh oregano or 2 teaspoons dried, crumbled; 1 teaspoon ground cumin; Red leaf lettuce; 4 tomatoes, sliced; Pita bread; Chopped fresh oregano

Servings: persons

2 large eggplants (about 2 1/2 pounds)
2 large garlic cloves, slivered
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh oregano or 2 teaspoons dried, crumbled
1 teaspoon ground cumin
Red leaf lettuce
4 tomatoes, sliced
Pita bread
Chopped fresh oregano

1
Preheat oven to 450F.
2
Cut slits in eggplants with tip of knife and insert garlic sliver into each slit.
3
Place eggplants in baking pan and bake until very tender, about 1 hour.
4
Cut each eggplant in half and cool slightly.
5
Scrape eggplant pulp from skin into colander and let drain.
6
Transfer eggplant to processor.
7
Add oil, lemon juice, 2 tablespoons oregano and cumin.
8
Puree until smooth.
9
Season with salt and pepper.
10
Cool completely.
11
(Can be prepared 1 day ahead.
12
Cover and refrigerate.)
13
Line platter with lettuce.
14
Halve tomato slices and arrange around edge of platter.
15
Cut pita into wedges and arrange around platter.
16
Mound eggplant mixture in center.
17
Sprinkle with oregano.

264

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.

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

You need 10 ingredients. The key ingredients include: 2 large eggplants (about 2 1/2 pounds), 2 large garlic cloves, slivered, 1/4 cup olive oil, 2 tablespoons fresh lemon juice, and more.

Yes, Garlicky 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.

Garlicky Eggplant Salad

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