Mediterranean Eggplant Salad

Anna Vee Aguinaldo




1 large eggplant, with peel, cut into 1 inch chunks

2 teaspoons kosher salt

1/4 cup olive oil

1 cup cherry tomatoes, halved

juice of 1 lemon

2 cloves garlic, crushed

1/2 teaspoon cumin, optional

2 Tablespoons olive oil

2 Tablespoons chopped cilantro/parsley




  1. Preheat over to 400 F, line baking pan with baking paper

  2. Toss eggplant with 1 teaspoon salt and oil, bake for 40 minutes, set aside

  3. Combine cooled eggplant, tomatoes, lemon juice, garlic, cumin, and remaining teaspoon salt (or to taste) in a bowl. drizzle with olive oil. Add herbs and toss to combine



    Original recipe was taken from  “Perfect for Pesach – Passover recipes you’ll want to make all year” by Naomi Nachman and Photography by Miriam Pascal