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Thursday, October 1, 2009

Mint Eggplant Salad

I served this dish with the kibbeh. It was a perfect combination!

Mint Eggplant Salad
(6 servings)

3 Japanese eggplants
1 medium cucumber, peeled, seeded and diced
1/4 cup fresh mint, chopped
1/2 cups fresh parsley, chopped
1 can white beans, drained
1/4 cup extra virgin olive oil
1/3 cup fresh lime juice
Kosher salt

Preheat oven to 450 degrees F. Prick eggplant(s) with a fork.
Bake whole until tender (about 20 minutes). In the last 5 minutes, add garlic wrapped in a piece of foil. Remove eggplant from oven, put in a bowl and cover with a towel for 5 to 10 minutes. Peel and cut in coarse pieces.
Toss with white beans, diced cucumber, mint, parsley. Dress with kosher salt, olive oil, lemon juice.


  1. the eggplant and mint looks fabulous! Fresh and delicious. Thanks for sharing.

  2. You are welcome! I am glad you liked it, Velva.