Recipes

Lebanese Eggplant Salad

Serves 4

| Prep Time: 15 mins

| Cook Time: 30 mins

| Total Time: 45 mins

You may need: Spicy Mint

Discover The Recipe

Salatit el batinjan, or Lebanese eggplant salad is a versatile dish enjoyed all over Lebanon. This dish showcases the intersection of Mediterranean and Middle Eastern cuisine for which Lebanon is known. Fresh vegetables, peppery olive oils, tender herbs, ripe lemons and a cacophony of spices come together to create dishes that sit squarely in the Middle Eastern culinary cannon but offer an edge of brightness that is undeniably Lebanese. Whether piled into fresh pita with hardboiled eggs and hummus for a sabich sandwich, served alongside marinated chicken, or scooped up with maneesh for a healthy snack, Lebanese eggplant salad is a bulletproof choice for enhancing the flavor and nutrient density of any meal.

To fully embrace the vibrancy of Lebanese eggplant salad, we use our proprietary Piquant Post Spicy Mint blend to season the vegetables and provide a unique heat and cooling effect simultaneously. The eggplant is roasted until soft then brought down to room temperature before being diced and mixed with crunchy red bell pepper, garlic, lemon, parsley and olive oil for a texture and flavor dynamic that is truly something special. The cayenne, cumin and smoked paprika in the spicy mint pull the sweetness of the bell pepper to the forefront while the spearmint and coriander brighten up the vegetal qualities of the eggplant resulting in a harmonious dish that hits in all the right places. Serve Lebanese eggplant salad with couscous, falafel, halloumi, fish and grilled meats, or enjoy it on its own with flatbread or pita chips!

Ingredients

1 large eggplant
1 red bell pepper, seeded and chopped
1 clove garlic, minced
2 Tbsp Italian parsley
Juice of 1 lemon
2 Tbsp olive oil
2 tsp Piquant Post Spicy Mint
Salt and pepper to taste

Notes

This delicious Eggplant Salad is so versatile it can be enjoyed as a salad, a side dish or even a dip!.

Looking for more delicious eggplant recipes? Try our version of Baba Ganoush!

Instructions

Preheat your oven to 400°F. Place the whole eggplant on a baking tray, and prick with a fork in several places over the eggplant. Place in the oven and bake for about 30 minutes or until the eggplant is tender to the center.

When the eggplant is done cooking, remove the oven and allow to cool completely. When the eggplant is cooled, remove the skin and cut the eggplant into bite size pieces.

Transfer the eggplant to a mixing bowl and add the bell pepper, garlic, Italian parsley, lemon, olive oil, Piquant Post Spicy Mint, salt and pepper. Toss well.

Transfer the salad to a serving dish and garnish with more chopped parsley and a pinch of the Piquant Post Spicy Mint.

Alternatives & Substitutions

Try adding some of your other favorite veggies, like onion, tomato, zucchini or even roasted cauliflower!
For more healthy and flavorful ways to use our Spicy Mint blend, try our Lebanese Kafta Kebabs , Shish Tawook or our Farro, Pomegranate and Carrot Tabbouleh. Or try it in this Lentil Bulgur Soup, with a drizzle of mint olive oil!
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