
Mediterranean eggplant salad
1
1
1
SmartPoints® value per serving
Total Time
1 hr 8 min
Prep
18 min
Cook
50 min
Serves
6
Difficulty
Moderate
For maximum flavor, we roasted the eggplant and garlic in this recipe. Roasting a whole eggplant or head of garlic may sound a tad intimidating, but it is really just as easy as placing the eggplant and garlic (wrapped in foil) on a baking sheet and then letting the oven do all the work. The eggplant and garlic will cook until they becomes very tender, collapsing into a flavorful, spreadable base for this dish. You can serve it as a salad or as a dip with warm pita wedges. This recipe can be made a day in advance. Just let it come to room temperature before serving for the best flavor.
Ingredients
Garlic clove(s)
1 bulb(s), a whole very small head
Uncooked eggplant(s)
2½ pound(s), about 2 medium
Fresh lemon juice
2 Tbsp
Olive oil
1 Tbsp, extra-virgin
Table salt
¾ tsp
Ground cumin
½ tsp
Dried oregano
½ tsp
Paprika
¼ tsp
Uncooked scallion(s)
¼ cup(s), sliced, divided
Fresh tomato(es)
1 cup(s), diced, divided