Delicious Tunisian Eggplant Salad
Juicy and meaty Tunisian eggplant salad in a savory sauce.
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Servings: 4
INGREDIENTS
- 3 large eggplants
- 3 garlic cloves, minced
- 1 tablespoon harissa
- 3 tablespoons lemon juice, freshly squeezed
- ½ teaspoon coarse salt
- ⅓ cup oil
INSTRUCTIONS
- Preheat the oven to 450 degrees F. / 230 C.
- Peel and cut the eggplants as shown in the video, then place them on a medium size sheet pan lined up with parchment.
- Add the oil and salt and mix well. Bake for about 40 minutes, or until brown.
- Mix the harissa, garlic and lemon in a small bowl. Pour onto the roasted eggplants and mix gently so as not to bruise them.
RECIPE NOTES
Unbelievably good with a fresh piece of challah 🤪
MY NOTES
FAQ
| How do I choose a good eggplant? The eggplant should be firm to the touch, but not too hard. |
Making this salad in my family for decades, it’s amazing
So glad you shared it with us 🙂