Charred Eggplant (Aubergine) Salad with Sumac
Prep time
Cook time
Total time
Serves: 4-6
  • 6 Japanese eggplants (aubergine - the long thin variety)
  • 2 medium sized tomatoes (deseeded and diced)
  • 1 small bunch of spring onions thinly sliced (about 15)
  • Juice of 2 limes
  • small bunch of fresh coriander
  • 2 cloves of garlic minced
  • extra virgin olive oil
  • ½ - 1 tsp sea salt (buy on iherb or amazon)
  • pepper to taste (buy on iherb or amazon)
  • 1 tsp sumac (buy on amazon)
  1. place the eggplants over open low flame until blackened and soft inside (it may start to break apart when you try to handle them)
  2. allow to cool enough to handle, scoop out the soft flesh and place in a bowl and discard the blackened skin
  3. add the eggplant to a bowl and allow to cool further (liquids will accumulate and need to be removed later), prepare the other ingredients as below and set aside in a separate large bowl:
  4. deseed the tomato and dice
  5. finely slice spring onions
  6. finely chop coriander
  7. mince garlic
  8. juice lime
  9. remove any liquids from the cooled eggplant
  10. add the cooled eggplant to the salad ingredients
  11. drizzle with about 2 tbsp olive oil
  12. season with salt and pepper to taste
  13. sprinkle with sumac
  14. serve and enjoy!
Recipe by Intuitive Food Design at