Iranian Eggplant Salad a la Faride

"Here is an eggplant salad that I learned from an Iranian Jewish woman who took refuge with us for a few months when the government of Iran fell to religious fundamentalists way back in the 70s."
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1 batch




  • Pierce the eggplant all over with a fork and place on cookie sheet. Bake at 400 - 450-degrees F. until soft.
  • Cool the eggplant. Scoop it out and set aside. Do not use the peel.
  • In a frying pan saute the onion and the 4 cloves of garlic, chopped.
  • When soft, add the scooped out eggplant and stir it around until the eggplant is mushy and the mixture is beginning to dry out. Add the chopped tomatoes to the mixture in the frying pan.
  • When that is all fairly hot and dry add 1 raw, slightly beaten egg. Nudge this around until the egg is stirred in and set.
  • Remove from the frying pan. Add salt and pepper and season with Tabasco Sauce. Refrigerate until cold.
  • (This can also be eaten hot.) Serve on romaine lettuce leaves and eat with either lettuce leaves, corn chips or pita bread. Note: This recipe lends itself to all sorts of additions.

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  1. You will need to add 1-2 Tbl extra virgin olive oil to ingredient list in order to saute the vegetables. A dry pan won't work. This is delicious. I used Sriracha hot sauce rather than Tabasco, otherwise all remained the same. One of the best eggplant recipes I've tried.


This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="">
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