Sephardic Eggplant Salad

Sephardic Eggplant Salad, also known as ‘Hamin Melitzan’, is a traditional dish from the Sephardic Jewish cuisine. It is often served as an appetizer or side dish and is loved for its smoky flavor and refreshing taste.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Sephardic Eggplant Salad

Cooking Method: Grilling, Roasting Cuisine: Mediterranean, Sephardic Courses: Appetizer, Lunch, Salad Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 10 min Total Time 50 mins

Servings: 4 Calories: 600

Best Season: Summer

Ingredients

Servings

• 2 medium Eggplant
• 2 medium Tomatoes
• 1 small Red onion
• 2 tablespoon Fresh parsley
• 2 tablespoon Fresh mint
• 3 tablespoon Lemon juice
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Preheat the grill or oven to medium-high heat.
2. Pierce the eggplants with a fork and place them on the grill or on a baking sheet in the oven. Cook until the skin is charred and the flesh is soft, about 20 minutes.
3. Remove the eggplants from the heat and let them cool. Peel off the skin and chop the flesh into small pieces.
4. In a bowl, combine the chopped eggplant, tomatoes, red onion, parsley, mint, lemon juice, olive oil, salt, and black pepper. Mix well.
5. Let the salad rest for 10 minutes to allow the flavors to meld. Serve chilled.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 15g5%

Sugars 8g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.