Roasted Eggplant Salad

Salata de Berenjena Asada

Preparation info
  • Serves

    6 to 8

    as part of a meze assortment
    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

You may recognize this Mediterranean classic as eggplant caviar. Some recipes combine the puréed eggplant with part yogurt and part olive oil for a creamier result, and a few add a bit of tahini. A baroque version calls for the addition of chopped roasted peppers, walnuts, yogurt, and farmer or feta cheese (see variation). But this recipe is the simplest and most widely served Sephardic eggplant salad. Once the eggplants are roasted, discard any large seed pockets. This will reduce your yie