Eggplant Salad | Egyptian Salad | Egyptian Eggplant Salad Recipe | Allspice Institute

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and more affordable.

pomegranate seeds

🥗Healthier: diced tomatoes

💰Cheaper: cooked chickpeas

Diced tomatoes provide freshness, while chickpeas add protein.

Heat olive oil in a pan over medium-high heat.

Sprinkle salt over diced eggplants.

Fry the diced eggplants in batches until they turn medium brown and golden.

Remove the eggplants from the heat using a slotted spoon and let them rest on paper towels to absorb excess oil.

In a small saucepan, add some of the frying oil and minced garlic over medium heat.

Once the garlic starts to sizzle, add vinegar and immediately add water and lemon juice.

Season with pepper, cumin, and cayenne, then turn off the heat.

Drizzle the garlic vinegar sauce over the hot eggplants.

Serve the eggplants in lettuce cups, allowing customization for each person.

Garnish with pomegranate seeds, onion, and fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens