3 Eggplant Salads You’ll Make on Repeat

The eggplant is one of the most beloved vegetables in Israeli cooking, and it shines in cold or warm salads—as a snack next to pita, a starter for dinner, or the perfect side for the Shabbat table. We rounded up three excellent eggplant salads, each with a different flavor profile. They’re all simple to make, and all three will have guests asking for the recipe.

Ready? Let’s get started:

1. Charred Eggplant Salad with Tahini, Lemon, and Parsley

Ingredients:

• 2 medium eggplants, charred whole in the oven or over a flame
• 3 tablespoons raw tahini
• Juice of half a lemon
• 1 garlic clove, crushed
• A handful of chopped parsley
• Salt, pepper, olive oil

Directions:

Peel the charred eggplants and mash them roughly with a fork

Add tahini, lemon juice, garlic, salt, and pepper

Stir to combine and serve topped with chopped parsley and a drizzle of olive oil.

2. Spicy Moroccan-Style Eggplant Salad

Ingredients:

• 2 eggplants, cut into cubes
• 2 tomatoes, grated
• 3 garlic cloves, sliced
• 1 tablespoon sweet paprika
• 1 teaspoon cumin
• 1/2 teaspoon hot paprika (optional)
• Juice of half a lemon
• Salt, olive oil
• Chopped peanuts

Directions:

Fry the eggplant cubes until golden

In a separate pot, simmer the tomatoes, garlic, and spices

Add the eggplant, stir, and cook together for a few more minutes

Finish with lemon juice. Serve with chopped peanuts on top.

3. Asian-Style Eggplant Salad with Soy and Sesame

Ingredients:

• 1 eggplant, sliced into thin rounds and roasted
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Juice of half a lemon
• Chopped scallions
• Toasted sesame seeds
• A little sugar or honey to balance

Directions:

Roast the eggplant in the oven or grill until tender

Whisk the dressing ingredients

Pour the dressing over the eggplant; sprinkle scallions and sesame seeds on top.