Eggplant is a staple in the Armenian and Middle Eastern Cuisines and is used in so many ways from appetizers to side dishes and main courses. Several varieties are available in the summer and with all of the beautiful colors they brighten Middle Eastern Cuisine!
The roasted eggplant salad is one of my mother Maro's favorite dish. When I was a child in Beirut, Maro made this dish at least once a week. I remember the aroma of the eggplant cooking on the open flames, it always smelled special to me and I still love the smell. We had it at lunch or part of a Mezzeh table. It was easy to prepare, easy to keep and easy to eat!
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
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
Yield 4 people