Mediterranean•healthy
Lebanese Eggpant Salad
This chilled 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.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large eggplant
- 3 green onions
- 1 red bell pepper (seeded and diced)
- 1/2 cup minced fresh parsley
- 1 clove garlic (minced)
- 1 teaspoon salt
- 1/3 cup lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dried mint
- 1/4 teaspoon pepper
Instructions
- 1
Prick eggplant with a small knife several times then bake in a 350-degree oven until tender, about 30 minutes.
- 2
When eggplant is done cooking, peel then cut it into cubes. Place in a large bowl with all remaining ingredients. Toss well and add more salt or pepper to taste.