Aubergine or Eggplant Salad

Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr


  1. Wash aubergines, place in baking pan and bake in moderate oven (about 350°F) for about one hour or until soft.
  2. Allow the skin to turn black so as to give a smoky flavour to the salad.
  3. Skin aubergines while still hot and chop in small pieces.
  4. Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper.
  5. Garnish with olives and pepper rings.
  6. Serve with roast meat, and grilled or fried fish or as appetizer.
  7. Serves six.
Most Helpful

This tasted absolutely fantastic! It has a perfect Lebanese flavor that would pair with many middle eastern and mediterranean foods. I served this with Elmotoo's (Za'atar Tomatoes) . Along with an entree, these two sides will wrap up a meal. Definitely a keeper! Thanks for sharing. ~Sue

Sue Lau December 03, 2008

WOW!! Delicious! I used 2 cloves of garlic and 1 large tomato. I also baked the onion (cut in half) with the eggplant ( also cut in half) face down on the baking sheet (covered in parchment). This speeded up the baking time and also broiled the onions nicely. I added a pinch of cayenne pepper to the dish to add a little spice. FANTASTIC!!!

soulmatesforever December 20, 2003