Baharat Roasted Eggplant Salad

Baharat Roasted Eggplant Salad

This delicious roasted eggplant salad can be served either warm or cold.  Seasoned with Lebanese style Baharat, a Middle Eastern seasoning mix, this light, creamy dish has a rich, warm flavor — perfect for early spring or early fall.

As I was working on my roast leg of lamb recipe for Love Lamb Week, which will take place from September 1st to 7th, I realized I had yet to develop a baharat recipe for eggplant.  I needed to remedy the situation so that you could have the pleasure of enjoying this classic pairing.

Baharat goes as beautifully with eggplant as it does with lamb.  Even my husband, who dislikes eggplant, loves it prepared this way.  Despite the double cream yoghurt and the tahini, this dish is light.  Thus, it makes a lovely foil for grilled or roasted meats.

In Johannesburg, beautiful spring eggplants are just coming back into the markets.  However, for those of you in the Western Hemisphere, who are heading into fall, this would also be a lovely, seasonal dish.  The thing I love about this roasted salad is that it is delicious warm and cold.  So, the serving temperature really depends on what is appropriate for your occasion and weather.

Baharat Roasted Eggplant (Aubergine) Salad
An elegant, flavorful salad, which is easy to make and can be served either hot or cold.

Middle Eastern Ingredients

With the resurgence of interest in Middle Eastern foods, many basic ingredients are more widely available than ever.  So, it would be a shame not to put them to good use!

Baharat is easy to make at home with supermarket spices.  If you do not have this spice mix on hand or (like me) you prefer homemade, see my recipe here.

The other two Middle Eastern ingredients called for in the recipe, tahini and pomegranate molasses, are available at many grocers or online.  If you live in Johannesburg, both ingredients can be purchased at Thrupps.  Bon appétit!


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