Thoroughly Modern Eggplant Salad

We were inspired to take our grandmother’s baba ghanoush recipe and give it a flavor makeover.

Modern Eggplant Recipe

2 medium eggplants, rinsed and dried

1 large red onion, thinly sliced

¼ cup extra virgin olive oil

2 tablespoons Silan

1/2 cup toasted walnuts, chopped coarsely

1 cup cilantro or Italian parsley, finely chopped

Pierce eggplant several times with a knife.

Place egg plant on barbecue or stove top set to a very low flame and cook for 45 minutes.

Turn the eggplant every 15 minutes, until the skin is completely charred.

Set aside and let cool.

Heat olive oil in a pan over medium heat, add onion.

Reduce flame and sauté the onion until onion is golden with crispy edges, then set aside.

Peel the eggplant and discard the skin, saving the eggplant juices for the dressing.

Cut the eggplant into thin strips and place in serving bowl.

Add parsley, then pour dressing and combine well.

Top with fried onion.

Drizzle with Silan and garnish with walnuts.


1 cup tahini

1 lemon, juiced

½ cup ice water

2 cloves garlic, finely chopped

½ teaspoon kosher salt

½ teaspoon pepper

1 teaspoon cumin

1 teaspoon Sumac

2 tablespoons extra virgin olive oil

2 anchovies, chopped finely (optional)

In food processor combine the tahini with the lemon juice and ice water until smooth.

Add eggplant juices, garlic, spices and olive oil and anchovies, combine until smooth and creamy.

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