Herbed Eggplant Salad

Badridzhani Mtsvanilit

Preparation info
  • Serves


    • Difficulty


Appears in

By Darra Goldstein

Published 1999

  • About

This salad goes well with grilled poultry or meat. It is wise to salt the eggplant here to ensure that it is not bitter. Otherwise the aromatic taste of the spices and herbs will be lost.


  • 1 large (-pound) eggplant
  • 1 medium onion, peeled and minced
  • 2


Slice the eggplant lengthwise, sprinkle it with salt, and leave it to drain on paper toweling for at least 30 minutes. Rinse and pat dry.

Preheat the oven to 500°F.

Place the eggplant pieces cut side down on an oiled baking sheet.