14 Oct 2024 Vegan

Mediterranean Eggplant Salad

I strongly recommend preparing this mediterranean Eggplant Salad salad at least a few hours in advance. And the day after it is even more delicious!

I like it when this salad has rough pieces of eggplant and nuts and a crunch of pomegranate arils. But if you prefer a softer consistency, just chop (or even blend) everything finely.

Serves: 2-4
Nutrition: 169 kcal 8 g fat 19 g carbs 4.1 g protein 9.2 g fibre
  • Ingredients
  • 2 eggplants
  • 1-2 garlic cloves, finely chopped
  • +/- 30 grams chopped walnuts
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon pomegranate molasses (optional)
  • Salt and pepper to taste
  • Pomegranate seeds
  • Chopped cilantro to taste
Image of recipe

Method

1

Preheat the oven to 180 degrees. Prick the eggplants in several places with a fork and place them in the oven. Bake for 45-60 minutes until soft. Let cool slightly.

2

Cut the eggplants in half and scoop the flesh into a bowl with a tablespoon. Mash the flesh with a fork.

3

Add the garlic, lemon juice, olive oil, chopped nuts, chopped cilantro, salt and pepper and stir.

4

Let the salad sit for an hour before serving.

5

Garnish with pomegranate seeds just before serving.