(*Reader Recipe)
This salad, from Nancy Mehagian’s foodoir Siren’s Feast, An Edible Odyssey, is not only gorgeous, but it’s light; perfect any time of year, especially for big groups since it’s so good at room temperature; easy to fix; best made in advance;…and it’s absolutely one of the best uses of eggplant I’ve come across. One reason is that Nancy roasts all the vegetables, which brings out all the flavors and adds some to boot.
Serves 6 to 8
4 green (Anaheim) chili peppers
2 red bell peppers
2 medium eggplants
3-4 ripe tomatoes
1 purple onion, chopped finely
2 cloves garlic, pressed
1 bunch parsley, chopped finely
1/2 t. paprika
1/4 cup lemon juice
2 T red wine vinegar
1/4 cup olive oil
Pinch cayenne pepper
Salt/black pepper to taste
Roast all the peppers and eggplant under broiler, turning so all sides are roasted evenly. When the skins are charred, remove from broiler and allow to cool. Placing them in a paper bag allows them to stream so the skins may be easily removed.
Peel, seed and dice the peppers and place in a salad bowl. Peel and dice the eggplant and add to bowl. Add the tomatoes, onion, garlic, parsley, and seasonings. Toss all ingredients well, cover the bowl and place in the refrigerator to chill. This salad can be made 24 hours in advance, and will taste even better when the flavors are allowed to blend.
Other Recipes from Nancy
Kataif–Honey Shredded-Dough Pastry
This looks amazing! Can I use Japanese eggplants for this?
By: burpexcuzme on June 26, 2009
at 6:30 pm
Absolutely gorgeous salad. Bet it tastes amazing!
By: Donna on June 26, 2009
at 7:15 pm
Looks delicious, I love eggplant but I always seem to use it just for eggplant parmesan. This sounds like a great one to try!
By: Sara on June 26, 2009
at 7:56 pm
This looks really yummy and pretty too…
By: peachkins on June 26, 2009
at 8:53 pm
A delicious salad! I’ve recently been curious about Armenian cuisine. In Russia/ukraine we had a lot of Georgian dishes but didn’t know too much about Armenian cooking.
By: Natasha - 5 Star Foodie on June 26, 2009
at 9:05 pm
I’ve never been an eggplant person, but I also haven’t tried it since I was a kid. I’ll have to give my sister in law this recipe (she loves eggplant), have her make it and try some. Heh.
By: Bob on June 27, 2009
at 6:21 am
This looks delicious! Lovely flavors, kind of spicy, and the perfect hot weather salad.
By: Reeni on June 27, 2009
at 6:51 am
You happen to make all time favorite meal. I see this a lot in your post. Everything you make, most of them is my family favorite. This eggplant is also our favorite. I think we share same taste about food, yes?
By: elra on June 27, 2009
at 7:07 am
I love love love eggplants and I adore finding new ways in which to cook them, especially if they have an international flare! Great recipe!
By: Marta on June 27, 2009
at 7:16 am
yumm never tried eggplant in any of the salads. this sound amazing. perfect for summer
thanx for the round of yummies
cheers!!
By: nora@ffr on June 27, 2009
at 9:44 am
What a feast for the eyes!!
Georgously delicious!
By: Sophie on June 27, 2009
at 1:19 pm
I always look for different ways to cook eggplants…love the salad version, great for Summertime…yummie!
By: Juliana on June 27, 2009
at 3:29 pm
Velvety Delicious! …Love the tasty flavor great for Summertime Patio partie!
Thanks for sharing your eggplant Salad Recipe.
Have a Great Day~
By: foodcreate on June 27, 2009
at 6:53 pm
This was a really great read, I am very glad I came across your site.
By: biscuit recipes on June 28, 2009
at 1:57 am
The color of the salad looks so pretty!
By: Selba on June 28, 2009
at 5:51 pm
This sounds like a winning combination! I really need to pick up a copy of this book.
By: Phoo-D on June 29, 2009
at 6:28 am
what a beautiful dish! i love this type of food, and the fact that it’s so easy on the eyes is a great bonus. lovely!
By: grace on June 29, 2009
at 8:20 am
what a great blog! Love the recipes! Have a great day.
By: laura on July 3, 2009
at 5:51 pm
This eggplant salad looks and sounds really good! It will be a nice change from the baba ghanoush that I am more used to.
By: Kevin on July 5, 2009
at 4:47 am