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Shared by Frida Goldberg and Mimi Bozo

Roasted Eggplant Salad

Yield: 4-6 servingsTime: 45 min

Roasted Eggplant Salad

Yield: 4-6 servingsTime: 45 min

Family Journey

Aleppo, SyriaUrfa, Turkey

You can roast the eggplant completely over the gas flame, as Adelle would traditionally do. In Step #2, Continue charring the eggplant over the stop top for about 5 to 10 additional minutes, turning the eggplants often, until cooked through. Do not transfer the eggplants into the oven.

This recipe was shared by Frida Goldberg and Mimi Bozo. Read more about their family in "How One Cook, Who Knew No One, Built a Syrian Community Around the Table" and try their recipes for laham b'ajeen (flatbread with meat and pomegranate), faulle (stewed green beans with beef), and bulgur muhammara.


  • 1 large eggplant or 2 small eggplant
  • 2 garlic cloves, finely minced
  • 1 small fresh or dried chili pepper, seeded and finely minced
  • 2 teaspoons vegetable oil
  • 1 ½ teaspoon kosher salt
  • ½  teaspoon hot paprika
  • Juice of ½ lemon
EasySidesVegetarianVeganGluten FreeKosher for PassoverMiddle East


  • Step 1

    Preheat the oven to 350°F.

  • Step 2

    Make 4 pricks into each eggplant using a fork. Place the whole eggplant directly on a stovetop gas burner over high heat. Char the eggplant skin, turning the eggplant every 2-3 minutes for about 10 minutes. Once the skin is charred, transfer the eggplant onto a sheet pan and roast in the oven for 20-25 minutes until completely cooked through.

  • Step 3

    Place the eggplant in a mixing bowl and cover with plastic wrap for 15 minutes until cool enough to handle. This will make it easier to peel. Stem and peel the eggplant. 

  • Step 4

    Transfer the eggplant to a cutting board and roughly chop. If needed, mash with a fork until smooth.

  • Step 5

    Transfer back to the mixing bowl. Add the garlic, chili, oil, salt, paprika, and lemon juice. Taste and adjust seasoning.

  • Step 6

    Serve as part of a spread with salad and bread.