Israeli Eggplant Salad is a simple, 4-ingredient vegetarian and dairy-free recipe that's one of the popular Israeli appetizer salads, or salatim. Made with mayonnaise, not tahini.
Cold appetizer salads, known simply as salatim, are very popular in Israeli food culture, and this eggplant salad made with mayonnaise is one of them. It's often found on mezze platters in Israeli restaurants.
They're typically served as appetizers with sliced plain pita or used as spreads in Israeli street food.
And you can find salatim on tables at events, barbecues, and get-togethers.
Plus, they make terrific sides for picnics or additions to a deli-meat sandwich.
This eggplant salad is like babaganoush, but without the tahini, using mayo instead.
Add it to a pita or lafa (Iraqi pita) with your own homemade Israeli falafel, serve it with shawarma, or use it in a Sabich.
Or... just eat it with a spoon!
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What is needed to make this Israeli eggplant salad?
eggplants
mayonnaise
granulated garlic
salt
lemon juice (optional for a little tang)
Frequently Asked Questions (FAQs)
What kind of mayonnaise should I use?
You can use any mayonnaise you like. My favorite is Hellmann's, also sold as Best Foods in some parts of the United States. They're the same mayonnaise, with the name varying by region. You can also use low-fat or vegan mayonnaise if you prefer.
How long does eggplant salad last in the refrigerator?
Store leftover eggplant salad in an airtight container in the refrigerator for up to 3 to 4 days. Give it a quick stir before serving.
Can I use canned eggplant?
This recipe is made with roasted fresh eggplant, which gives the salad its soft texture and roasted flavor. I haven't tested it with canned eggplant, so I recommend using fresh eggplant for this recipe.
What is the best way to cook eggplant for this salad?
Roasting the eggplants whole in the oven gives them a soft, tender texture and a delicious roasted flavor. You can also char them over an open flame for a deeper smoky flavor (see information below).
Do I need to peel the eggplant before roasting?
No. Roast the eggplants with the skin on. Once they're completely soft and the skin is charred, scoop out the tender flesh and mix it with the mayonnaise and seasonings.
Can I freeze eggplant salad?
No. Mayonnaise-based salads don't freeze well because the mayonnaise can separate when thawed, while the eggplant can become watery and mushy. It's best stored in the refrigerator and enjoyed within a few days.
How do I cook the eggplant?
The eggplants for this salad are roasted. You can do this in several simple ways:
1) Roast over an open flame: Poke a fork or a knife into the eggplant in several places to allow air to escape. Then, place the eggplant over a burner with open flame on your stove (cover around the burner with aluminum foil first to protect it from the eggplant, which will leak as it cooks).
Some people first wrap the eggplant in aluminum foil before placing it on the flame, so whichever way works for you.
Turn or reposition the eggplant every 2-3 minutes as the part over the flame has blackened and has shriveled a bit, until the entire eggplant has blackened and shriveled somewhat. This is the best way to prepare it (over an open flame), because of the smokey flavor it gives.
2) Roast over an electric stove: The same as the process above, but use a grill pan over the burner. It may not cook as quickly as it does on an open flame.
3) Roast in the oven: Poke a fork or a knife into the eggplant in several places to allow air to escape. Place the eggplant on a baking tray or in a baking pan lined with aluminum foil or baking paper.
Place in a oven at a high temperature (400°F-you can use a higher temperature, but check more often) and turn the eggplant every 10-15 minutes or so until the entire eggplant has blackened and shriveled somewhat.
4) Broil in the oven: Poke a fork or a knife into the eggplant in several places to allow air to escape. Place the eggplant on a baking tray or in a baking pan lined with aluminum foil or baking paper.
Place in a oven on broil and turn the eggplant every few minutes or so until the entire eggplant has blackened and shriveled somewhat.
They are ready when you can easily slide a fork or knife through the skin and meat of the eggplant.
Many people don't bother to make salad out of it. They just slice it open, sprinkle with salt and/or pepper, or drizzle or pour tehini over it, and eat it right out of the skin, such as with: Easy Roasted Eggplant
What is interesting about eggplants?
The eggplant is native to India and Asia, where it can be found growing wild, and it is believed that eggplants were brought to Europe sometime during the 7th or 8th century.
Australians and Americans call the vegetable eggplant, while in England and other countries, it's called an aubergine, from the French word for this vegetable.
Because of its meaty texture, eggplant is used instead of meat in some vegetarian versions of meat recipes.
While there are a variety of types of eggplants, the one for this recipe is the large, egg-shaped (or teardrop-shaped), blackish-purple one with the meaty inside.
Eggplants have health benefits, as they contain antioxidants like vitamins A and C, which help protect your cells against damage, and are low in calories.
Eggplant is naturally a little bitter. If you find that to be the case, you can draw out the bitterness by sprinkling it with salt and letting it sit awhile.
If you do use salt, MAKE SURE to rinse it off before cooking the eggplant, or the salt will become a part of your dish!
Personally, I have never salted my eggplants before using them (and I have used eggplants in two countries) and have never had any problem with bitterness, but if you have any concern, please do.
Love eggplant dishes? Try these!
Love Israeli salads (salatim)? Try these!
Israeli Eggplant Salad
Easy and delicious eggplant with mayo salad. Vegetarian and dairy free. Perfect for dipping plain pita slices or as a spread in felafel, shwarma, and sabich!
Ingredients
- 2 medium eggplants
- ¼ cup mayonnaise
- ½ teaspoon granulated garlic
- ½ teaspoon salt
- ½ teaspoon lemon juice (optional, for tang)
Instructions
- Cut off the calyx (green top) of the eggplant.
- Roast the eggplants (*See notes)
- Peel off the burnt peel to access the cooked meat of the eggplant, or alternately, cut open the eggplant and scoop out the inside.
- Place in a blender with the mayonnaise, granulated garlic, salt, and lemon juice, if desired, and blend well.
- Serve with olive oil or use as a spread.
Notes
* You can do this in several simple ways:
1) Roast over an open flame: Poke a fork or a knife into the eggplant in several places to allow air to escape. Then, place the eggplant over a burner with open flame on your stove (cover around the burner with aluminum foil first to protect it from the eggplant, which will leak as it cooks). Some people first wrap the eggplant in aluminum foil before placing on the flame, so whichever way works for you. Turn or reposition the eggplant every 2-3 minutes as the part over the flame has blackened and has shriveled a bit, until the entire eggplant has blackened shriveled somewhat. This is the best way to prepare it (over an open flame), because of the smokey flavor it gives.
2) Roast over an electric stove: The same as the process above, but use a grill pan over the burner. It may not cooks as quickly as it does on an open flame.
3) Roast in the oven: Poke a fork or a knife into the eggplant in several places to allow air to escape. Place the eggplant on a baking tray or in a baking pan lined with aluminum foil or baking paper. Place in a oven on a high temperature (400°F - you can use a higher temperature, but check more often) and turn the eggplant every 10-15 minutes or so until the entire eggplant has blackened shriveled somewhat.
4) Broil in the oven: Poke a fork or a knife into the eggplant in several places to allow air to escape. Place the eggplant on a baking tray or in a baking pan lined with aluminum foil or baking paper. Place in a oven on broil and turn the eggplant every few minutes or so until the entire eggplant has blackened shriveled somewhat.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 194Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 6mgSodium: 355mgCarbohydrates: 25gFiber: 7gSugar: 9gProtein: 3g
