Was looking for a recipe for baba ganoush, but very happy to have found this instead! The two of us had it tonight with salad leaves, smoked meat & cheese, but fortunately there's enough left to have with falafels & tahini sauce tomorrow! (Only nuts in the cupboard were walnuts which I can recommend!) Many thanks for an excellent recipe!
This was very good. I had to use the sun-dried tomatoes in oil so skipped step 1. Otherwise made no major changes - I used sliced red onion not chopped, half kalamata and half green olives, pine nuts instead of almonds, and just one lemon (it was very juicy - I probably could have used less than one). I did use the optional mint. Served with steaks and baked potatoes for Father's Day lunch and the family all enjoyed it. Thanks for sharing!
Yum! Really delicious, and great new way to use eggplant. I left out the bell pepper and used oil-packed tomatoes, but still delicious. Next time I think I'll cut the salt back a bit and cut the eggplant down into smaller cubes. Thanks for a treat! UPDATE - a year later: I just made this again with some more changes -- I reduced the salt, omitted the paprika, used diced cucumbers in lieu of parsley, white onion instead of red, and pine nuts. Served with lettuce in a whole wheat pita pocket -- FABULOUS!
I love this recipe. I stumbled across it while looking for a Japanese eggplant salad recipe that I misplaced. However, this one was a wonderful blend of flavors - mint included. Thanks for posting.
I picked to make this because it looked like an elegant way to make an eggplant, and that was true. The flavors are so complementary to each other, really creative. I made it as written, but no mint. Used 1.5 lemons, but probably should have used the other half also. I had special guests today, and this really fit the bill. Thanks, this will definitely be on my list to make when guests come over from now on. Step 3 did take considerable longer than 8 min, maybe 15.
Loved this nutritious and flavorful salad -- and have made it twice now. Once was for family, and then today I made it for a potluck/BBQ. It was a hit both times! I added two items to the mix -- coarsely chopped zucchini to the cooked vegetable mix, and a can of drained garbanzo beans to the uncooked part of the mix. I also used fresh seeded tomatoes rather than dried or oil-packed for a burst of fresh flavor. I think the spices are perfect just as they are, though the second time I made it, I added a half teaspoon of chili powder to the spice blend. It added just a touch of warmth, and was quite delicious. This is a keeper recipe, and works well with feta cheese crumbled on top for another layer of salty flavor. Delicious!
I love this salad! It's great for lunch, in larger servings, or as an appetizer. Mmmmmmmm....
The taste of this salad was out of this world! I made some extensive substitutions since I looked up the recipe at the last minute: green bell pepper for red, white onion for red, oil packed tomatoes for dried, regular salt for sea (used 1/2 tsp.), black olives for green, no almonds, no mint. I'm sure the original is even better, but even with substitutions, it was a five-star way to use the rest of an eggplant. I will note that the children did not like the look of it and would not eat it. Usually this takes the recipe down to a four star, but I figured I wasn't making it for them anyway! Thanks Sue!
This salad is absolutely amazing! I just wish I could rate this higher than 5 stars, this has all of my favorite ingredients that blended so well together, I added in the mint, great recipe Sue, thanks so much!...Kitten:)
I agree with najwa, this one is a keeper! thanks! We had to cook the eggplants slightly longer than suggested, and used lots of mint, which I grow on my balcony. We enjoyed the salad this evening at the lake. Excellent. Thanks.