Here’s a popular Middle Eastern smoky eggplant salad traditionally cooked on the barbecue and known for its smoky flavour. This is the perfect summer salad to compliment your barbecue, not to mention, a vegetarian dream. Serve it on charred bread or alongside any protein. You can also roast the eggplant in the oven if the barbecue is not an option.
Whether they’re roasted, grilled, or fried, I love eggplants. They are versatile, visually appealing, and delicious.
Step 1.
Preheat the oven to 200°. Poke some holes in each eggplant to ensure they don’t burst during cooking.
Over a medium-high flame on a gas stove, set the eggplant onto a burner (flame) and charr on the outside, turning often for about 10 minutes. The skin will blacken and the eggplant will soften. Transfer to a baking dish and roast in the oven for approximately 30 minutes or until very soft (test with a skewer). Place in a colander and set aside to cool.
Step 2.
Finely chop tomato, spring onion, parsley, and mint. Remove and discard the stem and skin of the eggplant. Roughly break the flesh using a fork or by hand.
Step 3.
Mix eggplant together with the remaining ingredients. Season with lemon juice and salt. Drizzle with good quality olive oil.
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