Ingredients for Armenian Eggplant Salad
- Green Chili Peppers
- 2 large red bell peppers
- 1 large eggplant
- 1 pint cherry or grape tomatoes
- 1/2 cup finely chopped red onion
- 2 cloves minced garlic
- 1/2 cup chopped fresh parsley
- Paprika
- Lemon Juice
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- Cayenne Pepper
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried mint
- 1/2 teaspoon ground cumin
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How to Make Armenian Eggplant Salad
- Preheat your broiler. Halve 2 large red bell peppers and 1 large eggplant lengthwise.
- Place the peppers and eggplant cut-side down on a baking sheet. Broil for 10-15 minutes, turning halfway through, until the skins are blackened and charred.
- Transfer the roasted vegetables to a large paper bag. Seal the bag and let it sit for 10 minutes to steam. This will make peeling much easier.
- Once cool enough to handle, peel, seed, and dice the peppers. Add to a large bowl.
- Peel and dice the eggplant. Add to the bowl with the peppers.
- Add 1 pint cherry or grape tomatoes (halved if large), 1/2 cup finely chopped red onion, 2 cloves minced garlic, 1/2 cup chopped fresh parsley, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Gently toss all ingredients together. Cover the bowl and refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to meld.
- Serve chilled and enjoy! This salad tastes even better the next day.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
30g
Fat
5g
Carbs
5g
