Bright and fresh flavors take this eggplant salad to the next level.
There’s always something amazing cooking at my sister’s house. No, really. They have a very open home, so there’s usually someone cooking up something in the kitchen. And since her husband is a caterer from a family of caterers, it’s always worth peeking into the pots.
Scrape the roasted eggplant into a mixing bowl.
Add tomatoes, pickles, onions, garlic and herbs.
- 2 medium eggplants, roasted (see our favorite method here. Make sure to get some good char.)
- 2-3 medium tomatoes, grated
- 6-7 large Israeli pickles, finely diced
- ½ red onion, finely diced
- 2 garlic cloves, finely diced
- Fresh parsley or cilantro
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Scrape the eggplant into a mixing bowl, discarding the skins.
- Add tomatoes, pickles, onions, garlic and herbs. Combine by gently mixing together.
- Drizzle olive oil and season with salt and pepper to your liking.
Can we freeze it? If yes, then for how long?
I freeze the grilled eggplant in containers, learnt from my Israeli cousins!
then remove before i want to make any salads or dips with it
Any instructions on how to roast the eggplant? Scraping off is after you roast it?
This dip tasted fresh and delicious, a welcoming change from the many mayo based dips we’re used to.
And it was simple to make 😉
What's the best way to grate the tomatoes? Is there a way to do it so it isn't so liquidy?
T his salad/dip is so fresh and flavorful and different than the usual oily eggplant and tomato dips. I cut ripe plum tomatoes in half the long way and grate the flesh side on the largest hole on a traditional box grater into a bowl, only grating until I get to the skin which I discard. Then I pour the tomatoes into a fine mesh strainer and let it sit for a while over a bowl to drain the juices. I also press down on the tomatoes to dry them out further. Takes a little effort but it can be done while the eggplant is roasting. Tastes delicious with a freshly made thick techina on the side.