Lebanese Eggplant Salad : Middle Eastern & Mediterranean Salads

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative.

Poke holes in the eggplant to prevent it from exploding while roasting.

Place the eggplant in the oven at 375°F for about 45 minutes until it gets droopy.

Remove the eggplant from the oven and let it cool.

Once cool, take off the skin from the eggplant and chop it up.

Add diced red pepper, chopped green onion, chopped fresh parsley, and fresh mint to the chopped eggplant.

Dress the salad with olive oil, fresh lemon juice, salt, and black pepper.

Mix everything together to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens