Eggplant Salad
45m
This is one of my mother's favorite dishes to make, and mine too! It is healthy, fresh, and full of flavor. This salad represents the flavors of Armenian Cuisine.
This is a traditional Armenian salad that I learned frrm my mother Mary, who was an amazing cook.
My grandmother Elize made this as well. She was from Adana, which was then part of Armenia. In 1916, as a young girl, my grandmother immigrated with her family to Cyprus.
I prepare this salad very often. It can be prepared ahead of time as It keeps very well in the refrigerator.
Prick around 1 entire eggplant with a fork
Cook eggplant on stove. Turn until charred on all sides. Let rest until just cool enough to handle
In the meantime dice 1 cucumber into 1 cm pieces
Remove the top, seeds and ribs of 1 red bell pepper. Dice into 1 cm pieces
Dice 2 tomatoes into 1½ cm pieces
Slice 1 scallion into ½ cm thin rounds
Cut a cheek from 1 onion and dice it into ½ cm pieces
Finely chop ½ bunch of flat leaf parsley
Remove the top of the roasted eggplant and discard
Cut the roasted eggplant in half
Remove the flesh of the eggplant from charred skins. Discard the skins
Rough chop the flesh of the eggplant. Use a knife to smooth eggplant nearly to a paste. The roasted eggplant is ready
Transfer all prepared ingredients into a bowl
Season with salt to taste
Season with 2 tsp of sumac
Season with ¼ c of extra virgin olive oil
Mix ingredients to incorporate all seasonings
Transfer to a serving platter
The eggplant is ready to serve! It pairs just as well with a main course of barbecued meat or fish as it does with a crusty piece of grilled bread!
Yield 4 people
Sumac
2 tsp
Cucumber
1
Red Bell Pepper
1
Tomato
2
whole Scallion
1
Onion
1 unit
Flat Leaf Parsley
½ bunch
Extra Virgin Olive Oil
¼ c
Salt
to taste
Roasted Eggplant
Eggplant
1