Lebanese Eggplant Salad – The Lemon Bowl®

This chilled Lebanese eggplant salad is made with tender, smoky baked eggplant, inexperienced onions, garlic, and lemon juice. It’s scrumptious by itself or served with heat pita bread.

I wager you by no means thought there have been so some ways to get pleasure from eggplant, did you? It’s considered one of my favourite meals to make use of in flavorful dishes as a result of it’s spongy texture soaks every little thing up so effectively. I generally use it in my Center Japanese delicacies, and that applies to my Lebanese Eggplant Salad. Whereas eggplant is significantly better cooked, it doesn’t need to be served scorching! On this chilled salad, the eggplant is roasted forward of time to provide it that smoky taste, earlier than cooling, dicing, and tossing with the remainder of the substances.

Components

• Eggplant: Spongy and delicate taste, it may be bitter when uncooked, however sweetens when cooked.
• Inexperienced onions: Additionally known as scallions, they add delicate onion taste to the salad.
• Bell pepper: I like to make use of crimson bell pepper as a result of it provides brilliant coloration in addition to the sweetest taste, however you can use any coloration pepper.
• Parsley: Recent parsley provides a little bit of earthy, peppery style to the salad.
• Garlic: Pungent, fragrant, nutty taste for the dressing.
• Salt: Seasons and enhances the pure flavors of the opposite substances.
• Lemon juice: Vivid, acidic, and citrusy taste for the dressing.
• Olive oil: A coronary heart wholesome oil that acts as the premise of the dressing.
• Dried mint: Candy and a bit extra woodsy tasting than contemporary mint.

The way to Make Lebanese Eggplant Salad

Begin your Lebanese eggplant salad by taking your eggplants and poking them with a knife or fork. Then bake them within the oven at 350 for about half-hour, or till tender.

When eggplant is completed baking, let cool, then use a knife to peel and lower into small cubes.

Then wash and put together the remainder of your produce.

Add the cubed, roasted, and chilled eggplant to a big bowl. Add the crimson bell peppers, and inexperienced onions as effectively.

Subsequent add the minced garlic, parsley, and dried mint.

Season with some salt and black pepper to style.

Then drizzle the salad with olive oil.

And add the contemporary lemon juice.

Then toss the salad collectively till coated with the dressing and evenly blended.

Garnish with any leftover contemporary parsley, serve, and revel in your Lebanese Eggplant Salad!

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You’ll be stunned at how a lot you’ll get pleasure from chilled eggplant with my Lebanese Eggplant Salad!

Your fork is ready.