Roasted Eggplants with Israeli Salad

Written by chanie on October 26th, 2011

With the chagim behind us, I think we can all use some light and healthy recipes for a while. While I’m transitioning to a low carb diet, I don’t want to feel hungry, and I definitely don’t want to feel deprived. For me, the trick is to spice it up, so that I’m not left with bland and boring bowls of salad. Preparing healthy recipes that are packed with flavor helps to curb my cravings and keep me satisfied. Which brings me to this recipe…

Fire-roasted eggplants are traditionally used to make chatzilim or babaganoush, but using them as a base for the Israeli salad really turns this dish into a complete meal. I like to smear roasted garlic hummus on the eggplant when it’s piping hot and then load it with Israeli salad, sprinkle some chickpeas all around, and finish it with a drizzle of tahini and olive oil. Feel free to load on your fixings of choice. Feta cheese works really well too!

It seems like every recipe book I open has a different recipe for Israeli salad. You’d think it impossible to come up with so many variations, it’s a salad after all. But that’s just the thing. Israeli salad is almost as diverse as the people who eat it. Some like its texture to be chunky, others tiny. Some load on the fresh herbs, others stare clear. Take my husband and I. He’s squarely a tomato & cucumber kind of guy. No onions, no herbs. Just 2 simple veggies, in a ratio of 2:1. Me? I’m not too picky. Leave out the cilantro and I’m good to go. Feel free to follow my basic recipe below, or create your own.

What’s your favorite way to prepare Israeli salad? Share it with me in the comments below!

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15 Comments so far ↓

  1. Eli says:

    That looks so good! I want some now!

  2. Linda says:

    I can just TASTE the full-bodied,smoky flavor in this dish! Can’t wait to try it!

  3. Sara says:

    I bet this would taste great with toasted pita wedges.

  4. Leah says:

    This is also an easy and fuss free method for roasting eggplant for babaganoush.

  5. Raizel says:

    Looks mouth watering, can’t wait to try it!

  6. Rena says:

    I just made this- delicious!!
    Super easy too. For the Israeli salad, i just used cucumber and tomato sprinkled with garlic powder, onion powder, and salt. Eating the salad with the eggplant/chummus makes it very creamy. Thanks so much! I never know what to do with eggplants that is EASY. Now i found it!

    • chanie says:

      I’m glad you liked it. It’s my go-to lunch at least once a week or more! Sometimes I add saurkraut or pickles too!

  7. Faygie says:

    This sounds so delicious! I’m thinking of making this for a first course for sukkos, and I was wondering if this is meant to be served at room temperature or warm/hot?

  8. shira says:

    do you scoop out some of the eggplant to make room for the salad?

  9. Rivky says:

    I want to make this as an appetizer for a yom tov meal. Can I broil the eggplant in the oven and keep in the fridge for a few days to rewarm on yom tov and stuff with the salad?

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