Nour’s Eggplant Salad

Eggplant grows so well in Houston from spring to fall, but so many of us are not quite sure how to cook eggplant.

Nour and her Eggplant Salad to the rescue!

Nour’s eggplant salad is delicious and tastes so fresh! It’s like summer in a bowl!

Here’s how to make it:

To watch the video, go HERE!

•1.5 lbs eggplant (about 2 medium)

•1.5 cups halved cherry tomatoes

•1-2 jalapeños, seeded and diced small

•3-5 mini peppers or one bell pepper (any color) seeded and diced

•1 bunch green onions, finely sliced

•1/2 cup finely chopped parsley

•1/4 cup finely chopped mint

Dressing ingredients:

•1/4 cup Old Country Olive Oil + more for roasting

•Juice of 1 lemon

•1 Tbsp pomegranate molasses

•1 tsp sumac

•1 tsp Aleppo pepper

•1/2-1 tsp salt

•1/2 tsp freshly crushed black pepper

•1 garlic clove, grated or smashed and finely minced

Set oven on broil.

Cut eggplant into small cubes. Toss with olive oil, salt, pepper, Aleppo pepper, and sumac to taste.

Broil until golden brown and fragrant (watch closely, this will take around 10 mins).

In the meantime, chop the cherry tomatoes, jalapeños, peppers, onions, parsley, and mint.

Place in a large bowl.

Once golden brown, remove eggplant and let cool.

Mix ingredients for the dressing and whisk well.

Add cooled eggplant to salad ingredients. Top with dressing. Toss. Enjoy!

Nour, you are the best! Thank you for sharing this recipe with us!

Friends, find Nour at @mymomstable and @macaronsbynour - you’ll love her!

Now who is ready to grow eggplant?

Ready for a garden of your own? We’d love to help. Get started HERE.