Ethiopian Eggplant Salad
Discover the vibrant flavors of Ethiopian cuisine with this Ethiopian Eggplant Salad, a delightful fusion of roasted eggplant, fresh vegetables, and aromatic spices. This hearty yet refreshing dish features tender, oven-roasted eggplant combined with juicy tomatoes, crisp red onion, and a generous sprinkle of fresh parsley, all elevated by a citrusy splash of lemon juice and the bold, earthy notes of beresha spice blend. Perfect as a flavorful side dish or a light, plant-based main, this salad is as healthy as it is satisfying, offering a harmonious balance of smoky, tangy, and herbaceous flavors. Easy to prepare with minimal ingredients and just 40 minutes from start to finish, it’s a perfect choice for anyone looking to add an exotic twist to their mealtime rotation. Serve it at room temperature or chilled, and don’t forget to garnish with extra parsley for an elegant finishing touch!
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Recipe Information
Ingredients
- 2 medium-sized Eggplants
- 3 tablespoons Olive oil
- 1 small, diced Red onion
- 2 medium-sized, diced Tomatoes
- 0.5 cup, chopped Fresh parsley
- 2 tablespoons Lemon juice
- 1 teaspoon Beresha spice blend (Ethiopian spice mix)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants in half lengthwise and score the flesh with a knife in a crisscross pattern. Brush the cut surfaces with 2 tablespoons of olive oil.
Place the eggplants cut-side down on a baking tray lined with parchment paper. Roast in the oven for 20-25 minutes, or until the flesh is soft and golden brown.
While the eggplants are roasting, prepare the other salad ingredients. Dice the red onion and tomatoes, and chop the fresh parsley.
Once the eggplants are done roasting, set them aside to cool for 5-10 minutes. Scoop out the soft flesh with a spoon, discarding the skin, and place it in a large mixing bowl.
Mash the roasted eggplant with a fork to create a chunky texture. Add the diced red onion, tomatoes, chopped parsley, and the remaining 1 tablespoon of olive oil.
Stir in the lemon juice, beresha spice blend, salt, and black pepper. Mix well to combine all the flavors.
Taste and adjust the seasoning if necessary. You can add more lemon juice for extra tanginess or adjust the salt and pepper to your preference.
Serve the Ethiopian Eggplant Salad at room temperature or chilled. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1230 mg | 53% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 29.9 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2389 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
