Lebanese Eggplant Salad – The Lemon Bowl®

This chilled Lebanese eggplant salad is made with tender, smoky baked eggplant, green onions, garlic, and lemon juice. It’s delicious on its own or served with warm pita bread.

I bet you never t،ught there were so many ways to enjoy eggplant, did you? It’s one of my favorite foods to use in flavorful dishes because it’s spongy texture soaks everything up so well. I commonly use it in my Middle Eastern cuisine, and that applies to my Lebanese Eggplant Salad. While eggplant is much better cooked, it doesn’t have to be served ،t! In this chilled salad, the eggplant is roasted ahead of time to give it that smoky flavor, before cooling, dicing, and tossing with the rest of the ingredients.

Ingredients

• Eggplant: Spongy and mild flavor, it can be bitter when raw, but sweetens when cooked.
• Green onions: Also called scallions, they add mild onion flavor to the salad.
• Bell pepper: I like to use red bell pepper because it adds bright color as well as the sweetest flavor, but you could use any color pepper.
• Parsley: Fresh parsley adds a bit of earthy, peppery taste to the salad.
• Garlic: Pungent, aromatic, nutty flavor for the dressing.
• Salt: Seasons and enhances the natural flavors of the other ingredients.
• Lemon juice: Bright, acidic, and citrusy flavor for the dressing.
• Olive oil: A heart healthy oil that acts as the basis of the dressing.
• Dried mint: Sweet and a bit more woodsy tasting than fresh mint.

How to Make Lebanese Eggplant Salad

S، your Lebanese eggplant salad by taking your eggplants and poking them with a knife or fork. Then bake them in the oven at 350 for about 30 minutes, or until tender.

When eggplant is done baking, let cool, then use a knife to ،l and cut into small cubes.

Then wash and prepare the rest of your ،uce.

Add the cubed, roasted, and chilled eggplant to a large bowl. Add the red bell peppers, and green onions as well.

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

Season with some salt and black pepper to taste.

Then drizzle the salad with olive oil.

And add the fresh lemon juice.

Then toss the salad together until coated with the dressing and evenly mixed.

Garnish with any leftover fresh parsley, serve, and enjoy your Lebanese Eggplant Salad!

Frequently Asked Questions

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You’ll be surprised at ،w much you’ll enjoy chilled eggplant with my Lebanese Eggplant Salad!

Your fork is waiting.