I love eggplants! Grilled or in a stew, I find them delicious. A really nice dish to make is eggplant salad. This is roast eggplants made into a thick cream. It’s perfect for a family table or as an appetizer dip for your party. It’s pretty straightforward to make it and you can adjust the ingredients to make it thicker, thinner or spicier. Let’s do this!
Roasting the eggplants
Cut the eggplants in half and place them in a pan. Drizzle with olive oil, salt and pepper. It took me about 45 minutes to roast them. If you want to do this quicker, cut them in thinner slices. Stick them in the oven at 200 C / 390 F. They will be done when the flesh is soft and easily pierced with fork.
Making the eggplant salad
Take them out of the oven. If you have a gas stove and can spare a few moments, smoke them on the fire for a few seconds each. Let them cool a bit. With a dessert spoon, scoop out the flesh.
Add the eggplant flesh into a food processor with the rest of the ingredients apart from the parsley. Start blending and adjust the olive oil or salt accordingly if you need more. Add the parsley at the end and give it a last mix. This eggplant salad goes well with meat and also works perfectly as a dip. You can refrigerate for a few days. Enjoy!
Eggplant salad
Its a great creamy eggplant salad to pair your meat dishes with. Also, it works very well as a dip for your beautiful appetizers. If you are an eggplant lover, this is a must try dish!
- 1.5 kg (3.3 lbs) eggplants (yields about 650 g / 1.4 lbs cooked flesh)
- 2 cloves garlic
- 1/2 onion
- 1/2 cup extra virgin olive oil
- 1/3 bunch parsley
- 1/2 lemon juice
- salt and pepper
Prepping the eggplants
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Cut the eggplants in half and place them in a pan. Drizzle with olive oil, salt and pepper. If you cut them in thinner slices, they will roast quicker. Stick them in the oven at 200 C / 390 F. They will be done when the flesh is soft and easily pierced with fork.
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Smoke them over fire until they are browned.
Making the eggplant salad
-
Take them out of the oven. If you have a gas stove and can spare a few moments, smoke them on the fire for a few seconds each. Let them cool a bit. With a dessert spoon, scoop out the flesh.
-
Add the eggplant flesh into a food processor with the rest of the ingredients apart from the parsley. Start blending and adjust the olive oil or salt accordingly if you need more. Add the parsley at the end and give it a last mix. This eggplant salad goes well with meat and also works perfectly as a dip. You can refrigerate for a few days. Enjoy!
Perfect!!! Beautiful Photos Penelope 🙂
Thank you sooo much Sophie!
Perfect….Love the photos Penelope 🙂
So nice of you! Glad you like it😊
You are welcome 🙂