Slow Food Saddleback News

Middle Eastern Eggplant Salad

Submitted by Rhonni.
This salad is best made before serving and keeps well in the fridge. It’s a good one if you grow the smaller variety of eggplant.


3 eggplants, cut into 3cm cubes
salt and pepper
olive oil for shallow frying
1/2 red onion, thinly sliced
50g pinenuts, toasted
1 tomato, finely chopped
small clove garlic, finely sliced
1/2 cup mint leaves
1 cup coriander eaves
1/2 teaspoon cumin

For the dressing
juice of 1/2 lemon
1 T sherry, red wine vinegar or verjuice
1 T olive oil


  1. Rinse or salt the eggplant if desired.
  2. Shallow fry the eggplant in batches until golden brown all over.
  3. Drain on kitchen paper.
  4. Combine the cooled eggplant with the remaining ingredients and season.
  5. For the dressing: combine the lemon, sherry and oil.

Serves 4.