Arabic Eggplant Salad

This is a very favorite side dish of mine, that, with a few changes will change it’s origin to some other nations (that will follow)


  • 4 - 6 medim size eggplants (should be light in weight, bright dark purple in color and not too firm)
  • 1 - 2 garlic cloves
  • Juice of 2 - 3 lemons
  • 100 cc of raw Tahini sauce
  • salt to tast


  • Fire. You need fire - either a bone fire outside, a barbicue after you have done all the meets, or even an open flame on your stove (not recommended at all due to the smell and mess…)


  1. The whole eggplants should be totally burned!!! The skeen shold look like charcoal while the inside fully coocked.
  2. Let the burend eggplants drip and cool
  3. Cut to halves lengthwise
  4. Scoop the inside into a dish
  5. Add the lemon juice
  6. Add the (well) crushed garlic
  7. Mix well
  8. Add the tahini sauce and mix a lot until the mixture whitens and looks homogeneous .
  9. Taste - the result should be a bit sour, and, off course, smokey.

What you should know

Must stand in the fridge at list 12 hours before it gets the right taste!

Goes very well near mashed potatoes, along side fresh cucumbers…

Re: Arabic Eggplant Salad

Great timing. I have some fresh picked eggplant that I was looking to do something with and along comes this tasty sounding recipe. I will be making it tonight. Thanks.

And for all my American friends 100cc of tahini = 3.5 oz of tahini.

Re: Arabic Eggplant Salad

Hi. Your Arabic Eggplant Salad looks really delicious. Should it be served cold out of the refrigerator or reheated?

Re: Arabic Eggplant Salad

Yumm. I love eggplant. What other nations do you have in mind?

Re: Arabic Eggplant Salad

Double yum. This I’ve got to try.

Re: Arabic Eggplant Salad