Middle Eastern Eggplant Salad


Levantine herbs and aromas lend distinction to eggplant in this simple side dish. A fragrant combination of spices heated in oil give this somewhat bland vegetable a bold and appealing taste. Drizzled with a cooling, cumin-scented yogurt sauce, it's sure to become a favorite addition to summer meals or picnics. Serve hot or at room temperature.


2 pounds Italian eggplant (peeled and cut into 1/2-inch cubes (about 5 cups))
1 tablespoon salt
3 tablespoons olive oil
1 1/2 teaspoons ground coriander
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cardamom
3 cloves Earthbound Farm Organic Garlic (very finely minced)
1/2 cup minced Earthbound Farm Organic Italian Parsley or cilantro (or a combination of both)
  salt (to taste)
1/2 cup plain yogurt
2 teaspoons honey
2 teaspoons ground cumin


Place the eggplant in a large colander and sprinkle with the salt. Let the eggplant drain for 1 hour, then rinse under running water. Dry the eggplant with a kitchen towel or paper towels.

Place the olive oil in a large skillet (preferably nonstick) and add the coriander, cinnamon and cardamom. Heat over medium-high heat until the oil is hot but not smoking. Add the garlic and eggplant, and stir to coat the eggplant on all surfaces. Cook, turning the eggplant frequently, until tender and golden brown on all sides, 6 to 10 minutes. It's helpful to use a fork to turn the cubes as they cook.

Stir in the minced herbs, season to taste with salt, and transfer the mixture to a platter.

To make the sauce, combine the yogurt, honey and cumin in a small bowl and stir until blended. Drizzle the sauce over the eggplant or serve on the side.

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