3 Homemade Eggplant Salads

Serves 3
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Directions

  1. 1Cut eggplant into 1-inch thick slices, then into large chunks.
  2. 2Place eggplant chunks in an oven-safe pot and add chopped onions, tomatoes, jalapeños, red pepper, and garlic cloves.
  3. 3Combine olive oil, pomegranate molasses, tomato paste, date molasses, salt, and paprika in a bowl; mix well.
  4. 4Pour the sauce over the vegetables and mix everything together by hand.
  5. 5Cover and bake at 400°F for 30 minutes, then mix and bake uncovered for another 30 minutes.
  6. 6For the second salad, slice eggplant lengthwise, drizzle with olive oil and salt, and grill face down for 10 minutes until soft.
  7. 7Remove the flesh of the grilled eggplant, chop roughly, and add to a bowl with diced tomatoes and cucumbers.
  8. 8Add minced garlic, olive oil, lemon juice, and salt, then toss to combine.
  9. 9For the third salad, cube the final eggplant, line a baking sheet with parchment paper, spray with avocado oil, season with salt, and bake at 425°F for 45 minutes.
  10. 10Once cooled, combine baked eggplant cubes with sliced mushrooms, chopped cilantro, minced garlic, olive oil, lemon juice, white vinegar, and salt.
  11. 11Toss well and serve.

Ingredients

  • 3 whole eggplant
  • 1 whole onion
  • 1 whole tomato
  • 2 whole jalapeno
  • 1 whole red pepper
  • 1 handful garlic clove
  • 0.5 cup olive oil
  • 0.25 cup pomegranate molasses
  • 0.25 cup tomato paste
  • 0.25 cup date molasses
  • 1 tbsp salt
  • 1 tbsp paprika
  • 2 whole tomato
  • 4 whole persian cucumber
  • 0.33 cup olive oil
  • 2 whole lemon
  • 4 whole garlic clove
  • 1-2 tsp salt
  • 4-5 whole mushroom
  • 1 bunch cilantro
  • 3-4 whole garlic clove
  • 0.33 cup olive oil
  • 1 whole lemon
  • 0.25 cup white vinegar
  • 1-2 tsp salt

Equipment

cutting boardknifeoven-safe potbowlsbaking sheetparchment papergrillgarlic graterlemon squeezer

Tips

  • You can use canned mushrooms instead of fresh ones.
  • You can use parsley instead of cilantro.