Get ready to tantalize your taste buds with a dish rich in flavor and history – keto Lebanese roasted eggplant salad. This dish is a perfect blend of smoky, tangy, and refreshing flavors that are sure to leave you wanting more. Whether you’re looking for a side dish, a vegetarian main course, or a party appetizer, this versatile dish will surely impress your guests. So, let’s dive in and discover the magic of Lebanese cuisine!
It was a balmy evening in Philadelphia when my parents and I encountered a small Middle Eastern restaurant. As we entered, the sounds of exotic music filled our ears, and the aroma of spices wafted through the air. In addition, a friendly waitress greeted us and showed us to our table.
As we perused the menu, a group of musicians entered the restaurant and began to play traditional Middle Eastern music. The atmosphere was electric, and the diners began to clap and dance along with the music. It was at this moment that a kind-looking old man emerged from the kitchen carrying a dish of Lebanese roasted eggplant salad.
He placed the dish on our table and proceeded to tell us the story of how his mother used to make this dish for him when he was a child in Lebanon. He spoke of how the combination of roasted eggplant, mint, parsley, and lemon juice created a flavor that was both refreshing and comforting.
Before we left the restaurant, I mustered up the courage to ask the owner for the recipe. To my surprise, he agreed to share it with me, and I was overjoyed. I couldn’t wait to try making this dish at home and share it with my family and friends.
To make this delicious roasted eggplant salad, you’ll need one large eggplant, spring onion, pickle, salad tomato, mint leaves, parsley, cucumber, walnuts, lemon juice, extra virgin olive oil, and salt to taste.
The keto Lebanese roasted eggplant salad is a versatile dish that can be served as a side dish with a variety of dishes, or as a light and refreshing main dish.
Here are some ideas for what you can serve with this delicious salad. For example:
- Grilled Meats: Lebanese roasted eggplant salad pairs well with grilled meats such as chicken, beef, or lamb. The smoky flavor of the grilled meats complements the smokiness of the roasted eggplant.
- Grilled vegetables: roasted eggplant salad pairs well with grilled vegetables such as zucchini, bell peppers, or onions. The combination of the smoky flavors of the vegetables and the creamy texture of the eggplant salad is simply divine.
- Grilled halloumi cheese: Serve the roasted eggplant salad with grilled Halloumi cheese for a hearty vegetarian meal. The salty and tangy flavor of the cheese complements the creamy eggplant salad perfectly.
Here is how I create Lebanese roasted eggplant salad at home.
Ingredients:
- 1 piece of a large eggplant
- 1 pickle, finely chopped
- 1/3 cup of finely chopped spring onion
- 3-4 mint leaves
- 1/3 cup of finely chopped salad tomato
- 3-4 crumbled walnuts
- 2 sprigs of parsley
- 1/2 small cucumber
- 2 tablespoons of extra virgin olive oil
- Juice of 1/2 lemon
- Salt to taste, approximately 1/2 teaspoon
How to create keto Lebanese roasted eggplant salad?
- To prepare the Lebanese roasted eggplant salad, you’ll need to start by preheating a gas hob to medium-high heat. While the hob is heating up, wash the eggplant and pat it dry with a paper towel. Once the hob is heated, place the eggplant directly on the flames and let it roast for about 15 minutes, turning every few minutes to ensure that all sides are evenly cooked. Keep an eye on the eggplant as it roasts, adjusting the heat as necessary to prevent it from burning.
- Once the eggplant is fully roasted, use a pair of tongs to transfer it to a colander. Allow the eggplant to cool for a few minutes, then use a sharp knife to cut off the top of the eggplant. Hold the eggplant with a fork and use the fork to peel off the charred skin. The flesh inside should be soft and tender. Leave the eggplant in the colander for a few more minutes to drain any excess liquid.
- While the eggplant is draining, you can prepare the other ingredients. Finely chop the salad tomato, spring onion, cucumber, pickle, mint, and parsley, and transfer them to a mixing bowl. Use a pestle to beat the eggplant until it has a paste-like consistency. Add the eggplant to the mixing bowl with the other chopped vegetables.
- Drizzle the lemon juice, extra virgin olive oil, and salt over the vegetable mixture, and mix everything together until well combined. Taste the salad and adjust the seasoning if necessary. Add the crumbled walnuts and mix everything together again.
- Transfer the salad to a serving bowl and drizzle it generously with extra virgin olive oil. You can add an optional garnish, such as a few sprigs of fresh parsley or a sprinkle of sumac, to enhance the dish’s appearance and flavor.
Thank you for following along with my story of discovering the keto Lebanese roasted eggplant salad in a small Middle Eastern restaurant in Philadelphia. I hope that my experience has inspired you to try new foods and explore new cultures through cuisine. So go ahead and try making this delicious roasted eggplant salad at home!
By the way, this salad pairs well with keto harissa grilled chicken.
Get the recipe now (by clicking the image):
