# Baked Eggplant Salad

This eggplant salad features crispy baked eggplant tossed with marinated artichokes, fresh cilantro, garlic, and lemon juice, perfect as a Shabbat staple.

- Total time: 40 min
- Cuisine: Mediterranean
- Category: Salad
- Language: en

## Ingredients

- 1 extra large eggplant
- 2 smaller eggplants
- Avocado oil spray
- 1 tsp salt
- 1 jar marinated artichokes
- 0.5 bunch cilantro, chopped
- 2 garlic cloves, minced
- 1 Juice from lemon

## Instructions

1. Wash your eggplant and cut into 1-inch thick slices, then cut into large cubes.
2. Line a baking sheet with parchment paper and spray generously with avocado oil.
3. Add your eggplant cubes on top, spray again generously with avocado oil and season with salt.
4. Bake in a preheated oven set to 425°F (220°C) for about 40–45 minutes, tossing halfway through, until crispy and golden.
5. Once baked, let the eggplant cool for just a few minutes.
6. In the meantime, chop your cilantro and artichokes.
7. Save the marinade from the artichoke jar and toss it together with the eggplant, chopped cilantro, minced garlic and fresh lemon juice.
8. Add more salt if needed, give everything a really good toss and enjoy.

## Equipment

- Baking sheet
- Parchment paper
- Oven
- Serving bowl

## Tips

- No need to salt eggplant beforehand as they will not be bitter.
- Save the marinade from the artichoke jar and toss it with the other ingredients.
- Don't leave the baked eggplant on the counter, as they will disappear quickly.
- Feel free to add parsley if you prefer it over cilantro.

## Source

- Original video: https://www.instagram.com/reel/DY5mUOSv4PK/?igsh=ZWdycGk2aXBsOGc5
- Recipe page: https://www.cliprecipe.com/recipe/0676b8c3-35aa-4cf8-9254-93627abea217
- Extracted: 2026-05-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt