Sephardic Eggplant Salad Recipe

Name: Sephardic Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggplants (about 2 1/2 pounds total); 1/2 cup chopped scallions (about 4 scallions); 2 garlic cloves; 2 teaspoons dried oregano; 2 cups parsley, chopped; 2 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice; 1/3 cup extra-virgin olive oil, plus more for brushing; Kosher salt and freshly ground pepper; 2 tomatoes, seeded and cut into 1/4-inch dice; 2 tablespoons salt-packed capersdrained, rinsed and finely chopped; Toasted pita bread, for serving

Servings: persons

3 large eggplants (about 2 1/2 pounds total)
1/2 cup chopped scallions (about 4 scallions)
2 garlic cloves
2 teaspoons dried oregano
2 cups parsley, chopped
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/3 cup extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground pepper
2 tomatoes, seeded and cut into 1/4-inch dice
2 tablespoons salt-packed capersdrained, rinsed and finely chopped
Toasted pita bread, for serving

1
Preheat the oven to 450.
2
Using a toothpick, pierce the eggplants all over.
3
Place the eggplants on a rimmed baking sheet and brush with olive oil.
4
Roast for 30 minutes, turning once, until the skin has blackened and the eggplants are tender.
5
Slit one side of the eggplant and transfer to a colander to drain; let cool completely.
6
Peel the eggplants, discard the seeds and cut into 1/2-inch dice.
7
In the bowl of a food processor, combine the scallions with the garlic, oregano and 1 cup of the parsley and pulse until finely chopped.
8
Add the vinegar, lemon juice and the 1/3 cup of olive oil and puree until smooth.
9
Season the dressing with salt and pepper.
10
In a serving bowl, toss the diced eggplant with the tomatoes, capers and the remaining 1 cup of parsley.
11
Add the dressing and toss again.
12
Season with salt and pepper and serve with toasted pita bread.

331

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 12 ingredients. The key ingredients include: 3 large eggplants (about 2 1/2 pounds total), 1/2 cup chopped scallions (about 4 scallions), 2 garlic cloves, 2 teaspoons dried oregano, and more.

Yes, Sephardic 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.

Sephardic Eggplant Salad

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