Smoky Eggplant Salad
This smoky eggplant salad combines flame-charred eggplant with fresh tomatoes, pomegranate seeds, herbs, and a bright lemon-sumac dressing. It's fresh, vibrant, and perfect as a side or light meal.
Servings: 4
Ingredients
- 2 pounds eggplants 2 medium-sized
- 13 ounces tomatoes 2 medium-sized, chopped
- 1/2 cup pomegranate seeds
- 1 ounce parsley 1 small bunch, roughly chopped
- 1 ounce green onions 3 stalks, sliced
- few fresh mint leaves
For the dressing
- 3 tablespoons olive oil extra virgin
- 3 tablespoons lemon juice about 1 lemon
- 2 cloves garlic minced or grated
- 1/2 teaspoon salt
- 1/2 teaspoon sumac
Instructions
- Place the whole eggplants directly over a gas burner flame set to medium-high. Char for about 3 to 5 minutes on each side, turning with tongs, until the entire skin is blackened and blistered and the flesh feels soft.See notes for the oven method.
- Transfer the charred eggplants to a bowl and cover tightly with a plate. Let them steam for about 10 minutes. This makes the skin very easy to peel and deepens the smoky flavor.
- In the meantime, in a small bowl, combine the olive oil, lemon juice, salt, and sumac. Mince the garlic or grate it directly into the bowl. Whisk well until everything is blended.
- Chop the tomatoes and green onions. Roughly chop the parsley. Keep the mint leaves whole or tear them if you prefer.
- Once steamed, peel the blackened skin from the eggplants (it should come off very easily). Roughly chop the soft flesh into chunks and place in a large bowl.
- Add the chopped tomatoes, green onions, parsley, mint leaves, and pomegranate seeds to the bowl. Pour the dressing over the salad and toss gently until everything is well combined.Taste and adjust salt or lemon juice as needed. Serve at room temperature with warm pita bread.
Notes
- Oven method: If you don't have a gas stove, preheat the oven to 450º F. Pierce the eggplants several times with a fork, place on a lined baking sheet, and roast for 35 to 40 minutes, turning halfway, until the skin is wrinkled and the flesh is very soft. The smoky flavor will be milder, but the salad will still taste great.
- Sumac adds a fruity, citrusy tang. If you can't find it, add a little extra lemon juice and a pinch of lemon zest.
- Storage: This salad is best served the same day for the freshest herbs and brightest flavor, but leftovers keep well in the fridge for up to 3 days.
Nutrition
Calories: 193kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 315mg | Potassium: 856mg | Fiber: 8g | Sugar: 15g | Vitamin A: 1135IU | Vitamin C: 40mg | Calcium: 50mg | Iron: 2mg