My oldest daughter is an amazing cook! She keeps a wonderful food and lifestyle blog called Homemade Toast, and while I like to think she got at least some of her kitchen savvy from me, more likely she acquired it the same way I did – by cooking and cooking and cooking some more. Her husband, Vahe, is Armenian and an incredible cook in his own right, and together they are a culinary force to be reckoned with.
Over the past few years, Vahe has introduced me to whole new realms of cooking, one of my favorite being Armenian Eggplant Rolls – delicious little carrot-stuffed beauties wrapped in long strips of garlic-infused fried eggplant. However, although I love them, the original recipe is heavy on oil (eggplants are real sponges when you fry them!) and somewhat labor intensive, so I don’t make them often. Instead, I created Eggplant & Carrot Salad – a simple alternative that tastes great, cuts the fat to almost nothing, and is very easy to make. And while the end result isn’t quite as pretty as the little beauties my daughter makes, it does make a good presentation – vibrant, colorful and delicious, it’s a great dish for any summer barbecue or fall potluck!
- 4 cups grated carrots (about 1 lb.)
- ½ bunch cilantro, chopped
- ½ cup shelled edamame (optional - I add these to the mix because I like the extra crunch.)
- ⅓ cup walnuts, finely chopped
- 2 large cloves garlic, minced
- ¾ cup light Sour Cream
- About ¾ tsp kosher salt, or to taste
- 1 large eggplant, roasted, cooled and chopped into ½ cubes
- Mix together all of the ingredients except eggplant, using only enough sour cream to moisten the mixture. Gently fold in chopped eggplant.
- Refrigerate for a few hours or overnight to allow flavors to blend.
This recipe is Vegan- friendly: Simply substitute in a vegan sour cream.
Portions of this content were originally published on my blog Sock Monkey in 2011.