Baba Ghanoush Salad (Eggplant Salad)
Makes: About 5 cups / Preparation time: 20 minutes
Total time: 1 hour
Jamiley Cheikh prefers to grill the eggplant for this dish because it lends a better flavor. The eggplant also can be baked.
3 medium eggplants
1 cup chopped curly leaf parsley, plus more for garnish
2 large tomatoes, washed, diced
1 medium red or white onion, peeled, diced
Juice of 1 large lemon
2 cloves garlic, peeled, minced
½ cup olive oil or more as needed
Salt to taste
½ cup chopped walnuts
Fresh pita bread for serving
Preheat or prepare the grill. Place the eggplants whole and not peeled on the grill and cook until they are soft and have collapsed.
Remove from the grill and when cool enough to handle, cut each eggplant in half lengthwise and scoop out the flesh into a serving bowl. Stir in the tomatoes, onions, lemon juice and garlic. Drizzle in enough olive oil so it coats all the ingredients. Season with salt as needed and adjust the lemon juice to taste.
To serve, sprinkle with additional parsley and top with walnuts. Serve with pieces of pita bread.
From Jamiley Cheikh, Dearborn.