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Eggplant Salad

Egg Plant

I didn’t think anything could keep me away from spending quality time in the kitchen, well, until we started major renovation projects. We had three separate projects going on at the same time and when the kitchen counters were filled with tools and a bunch of things that are not related to cooking/baking; all I could do was to get creative with my counter space and keep things as simple and healthy as possible.

My time on the computer has also been very limited and I have been feeling guilty for neglecting the blog so much! So, hopefully I’ll make up for the lack of posts over the next few weeks.


We made this salad a few times over the summer and really enjoyed it. Eggplant salad is one of my favourite summer appetizers, it has a smoky aroma and it’s an excellent side dish or appetizer on hot summer days.

  • 2 medium-large eggplants
  • Juice of 1 lemon
  • ¼ cup olive oil
  • 1 medium red onion, finely chopped
  • 2 medium tomatoes, finely diced
  • ¼ cup finely chopped parsley
  • Sea salt

Wash and prick the eggplants with a fork, roast them over an open flame until charred or the eggplants can also be roasted in the oven.

If using the oven method, turn the oven to broil and line a baking sheet with aluminum foil, place the pricked eggplants on the baking sheet and broil on both sides until the skins are completely charred and the flesh is very soft. Peel the eggplants or make a slit down the middle and remove the flesh with a spoon. Transfer the eggplants to a sieve and let it stand to drain the excess liquid, for at least half an hour.

Egg Plant

Transfer the drained eggplants to a food processor with the lemon juice, olive oil and a healthy pinch of salt, pulse until thoroughly combined or the eggplants can also be cut finely on a cutting board.

In a large bowl, combine the red onion, tomatoes and parsley, add the eggplant, check for the seasoning and serve at room temperature or keep in the fridge until ready to serve.

Egg Plant

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15 comments to Eggplant Salad

  • Talip

    Welcome back :-)

  • Welcome back, Megi :) I love eggplants, and your salad sounds delicious. In Romania is very popular an eggplant salad with roasted eggplants, very small chopped tomatoes and homemade mayo. Served usualy with tomato slices on the side, and some feta cheese. Yum Yum!

  • Hi, Megi!

    I hope you’ve enjoyed the summer – and that your kitchen is all put back together. I love eggplant. Everything in our garden has been so slow in coming this summer because it’s been so cool here.

    Looking forward to more posts from you!

  • Welcome back, dear Megi! It’s a pleasure to read you and dream on your food pictures again. And as you probably know by now, I love eggplants! Hope you’ve regained control over your kitchen and that you’re satisfied with the result of your projects. *hugs*

  • Megi’ciğim, benim de favorim patlıcan salatasıdır o köz tadıyla yaz için.Ellerine sağlık. Mail kutuma postların düşmüyor diye kontrol ediyordum sürekli :) Biran önce mutfağındaki tadilat biter ve sana da kocaman bir çalışma alanı açılır umarım. Minik Sara’cığımı öpüyorum. Sevgilerimi yolluyorum sizlere.

  • julie Do

    It looks so tasty… Thanks for sharing it.

  • Hi Megi, welcome back. I was on a blogging break myself, and have just returned as well! What a lovely recipe to come back with and a asty fun use for eggplant.

  • Yaz için çok lezzetli ve hafif bir salata olmuş. Görüntüsü de çok iştah açıcı duruyor. Ellerinize sağlık.

  • Welcome back Megi! Missed you all summer…glad I will be able to visit you again! This salad looks very good…I really enjoy eggplant!

  • My husband’s favorite vegetable. This looks great!!

    Thanks,
    Irene

  • i have been seeing a lot of eggplant recipes lately, I guess I need to buy some. This recipe looks amazing.

  • Yay, Megi! So glad you are back:)!!…missed you.

    The eggplant salad looks absolutely delicious…love the photos of the garden-fresh eggplant and onion.

    Have a great week!

  • This is one of my favorite ways to prepare eggplant. It’s addicting!

  • I was at a friends for dinner last night and enjoyed a delicious dip made with oven roasted eggplant. It’s such a versatile vegetable. Your recipe looks amazing.

  • Don’t feel bad! I took ALL summer off and it was wonderful to take a break and come back feeling fresh. We’ll all still be here :-) This looks delicious! I love eggplant!

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