Smoky Mediterranean Eggplant Salad -

This dish is so creamy and smoky – really delicious! Serve it as a side salad or as an appetizer with some pita chips for dipping.

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  • Rating:   5
  • Prep.:  10 min
  • Cook Time:  30min


  • 1 Large Eggplant, Stem removed and halved
  • 1 Tsp. Olive oil
  • 1 Small Onion, peeled and diced
  • 1 Small Tomato, diced
  • 1 Lebanese Cucumber, diced
  • Juice of 1 Lime
  • 2 Tbsp. Chopped Fresh Parsley
  • 2 Tbsp. Olive oil
  • Salt and Pepper to taste


  1. Preheat oven to 400 F (205 C).
  2. To prepare the eggplant, remove the stem and cut in half horizontally. Score the flesh with a knife in a criss cross pattern (do not cut all the way through) and drizzle with 1 tsp. of the olive oil and salt and pepper. Place it cut side down on a parchment lined baking sheet in a 400 degree oven for about 30 - 45 minutes (depending on the size of the eggplant cooking time may vary, check it after 30 minutes to see if it is tender all the way through).
  3. When the eggplant is ready, remove from heat and scoop out the flesh onto a cutting board. With a knife, roughly chop the eggplant flesh and place it in a bowl with all remaining ingredients. Mix well.


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