Follow these steps for perfect results
eggplant
medium
tomato
diced fresh
bell pepper
diced
scallion
chopped
garlic
minced
parsley
chopped fresh
lemon
juice of
olive oil
salt
to taste
pepper
to taste
Preheat oven to 375°F (190°C).
Cut off the stem from the eggplant.
Place the whole eggplant on a baking sheet.
Bake until the skin is toasted and soft when pierced with a knife, about 30 minutes.
Remove from oven and let cool slightly.
Cut the eggplant in half and remove the skin.
Roughly dice the eggplant into small/medium pieces.
Place the diced eggplant in a salad bowl.
Add diced tomato, bell pepper, chopped scallion, minced garlic, and chopped parsley to the bowl.
Pour lemon juice and olive oil over the salad.
Season with salt and pepper to taste.
Mix all ingredients thoroughly.
Serve with pita bread on the side.
Expert advice for the best results
For a smokier flavor, grill the eggplant instead of baking.
Add a pinch of cumin or paprika for extra spice.
Garnish with a sprinkle of sumac for a tangy finish.
Everything you need to know before you start
10 minutes
Can be made a day ahead and stored in the refrigerator.
Serve in a shallow bowl or platter, garnished with fresh parsley and a drizzle of olive oil.
Serve as a side dish with grilled meats or vegetables.
Enjoy as a light lunch with pita bread.
Pair with hummus and baba ghanoush for a complete mezze platter.
The acidity of the rosé complements the tangy lemon dressing.
Discover the story behind this recipe
Part of the mezze, a selection of small dishes served as appetizers.
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