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    You are in: Home / Recipes / Armenian Eggplant Salad Recipe
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    Armenian Eggplant Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    blucoat's Note:

    This healthy, light, and easy recipe is from Nancy Mehagian's culinary memoir "Siren's Feast, An Edible Odyssey". This dish was a favourite at her restaurant on the Spanish island of Ibiza. For those following WW, this recipe is only 1 point.

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    Units: US | Metric


    1. 1
      Roast all the peppers and eggplant under broiler, turning so all sides are roasted evenly.
    2. 2
      When the skins are charred, remove from broiler and allow to cool.
    3. 3
      Placing them in a paper bag allows them to steam so the skins may be easily removed.
    4. 4
      Peel, seed and dice the peppers and place in a salad bowl.
    5. 5
      Peel and dice the eggplant and add to bowl.
    6. 6
      Add the tomatoes, onion, garlic, parsley, and seasonings.
    7. 7
      Toss all ingredients well, cover the bowl and place in the refrigerator to chill.
    8. 8
      This salad can be made 24 hours in advance, and will taste even better when the flavors are allowed to blend.

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    Ratings & Reviews:

    • on May 07, 2010


      Awesome Salad! Roast eggplants and peppers on the barbeque fire! Great for outdoors parties! Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Armenian Eggplant Salad

    Serving Size: 1 (270 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 127.2
    Calories from Fat 65
    Total Fat 7.2 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 8.7 mg
    Total Carbohydrate 16.0 g
    Dietary Fiber 6.4 g
    Sugars 7.6 g
    Protein 2.8 g

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