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    Home » Recipes » Salads

    Armenian-style Eggplant & Carrot Salad

    August 6, 2013 • Updated: May 9, 2022 • by Renée • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Armenian Eggplant & Carrot Salad | The Good Hearted Woman

    Inspired by the cuisine of Armenia, this Eggplant & Carrot Salad combines simple ingredients to create a supremely satisfying salad. Perfect for everything from a light spring lunch to an autumn potluck.

    salad made of grated carrots, edamame, and other ingredients on a white plate, garnished with cilantro.

    What's the Story Behind this Recipe?

    Some years ago, my daughter married a charming Armenian who can cook like there is no tomorrow. Over the years since he joined our family, Vahe has introduced me to the foods and culinary traditions of his native country, and one of my favorites is a little rolled vegetable preparation called Armenian Eggplant Rolls.

    Wrapped in long strips of garlic-infused fried eggplant, these are delicious little carrot-stuffed beauties hit all the best savory buttons, with just the right amount of sweet undertones.

    As much as I love Eggplant Rolls though, I'm not a fan of making them. The original recipe is heavy on oil (eggplants are real sponges when you fry them!), and somewhat labor intensive.

    Instead, I created this Eggplant & Carrot Salad - a simple alternative that tastes great, cuts the fat to almost nothing, and is very easy to make.

    While the end result isn't quite as pretty as the little rolled beauties my daughter makes, Eggplant & Carrot Salad does make a good presentation - vibrant, colorful and delicious, and perfect for everything from a light spring lunch to an autumn potluck.

    Salad made of grated carrots, edamame, and other ingredients on a white plate, garnished with cilantro. Fork in salad.

    Carrot Recipes

    • Carrot Ginger Dressing (Japanese Restaurant-style Salad Dressing)
    • Moroccan Carrot Salad with Harissa, Feta & Fresh Herbs
    • Grammi's Carrot Pineapple Jello Salad (Sunshine Salad)
    • Kale & Carrot Salad (New Seasons Copycat)

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    salad made of grated carrots, edamame, and other ingredients on a white plate, garnished with cilantro.

    Armenian-style Eggplant & Carrot Salad

    Armenian-style Eggplant & Carrot Salad combines simple ingredients to create a supremely satisfying salad. Perfect for everything from a light spring lunch to an autumn potluck. 
    Print Recipe Pin Recipe
    Course: Salad, Side Dish
    Cuisine: Armenian, Mediterranean
    Diet: Vegetarian
    Prep Time:15 minutes
    Chilling Time:1 hour
    Servings: 8 servings
    Calories: 115kcal
    Author: Renee

    Equipment

    • 1 vegetable grater
    • 1 Mixing Bowl

    Ingredients

    US Customary - Metric
    • 4 cups grated carrots about 1 pound
    • 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 cloves garlic minced
    • ¾ cup sour cream
    • ¾ teaspoons kosher salt or to taste
    • 1 large eggplant roasted, cooled and chopped into ½ cubes

    Instructions

    • Mix together all of the ingredients except eggplant, using only enough sour cream to moisten the mixture.
      Gently fold in chopped roasted eggplant.
    • Refrigerate for at least 1 hour before serving.
      I usually make this a day ahead of time, and refrigerate overnight.
    • To serve, garnish with additional chopped cilantro.

    Notes

    Make it Vegan- friendly: Substitute in vegan sour cream.

    Nutrition

    Serving: 1serving | Calories: 115kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 62mg | Potassium: 445mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10809IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

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    About Renée

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

    Reader Interactions

    Comments

    1. Aubrie LeGault says

      September 30, 2015 at 12:48 pm

      Love that bright blue bowl you used!

      Reply
    2. Heather says

      August 13, 2013 at 7:58 pm

      This sounds awesome! Thanks for sharing at Good Tastes Tuesday!

      Reply
    3. Poppy says

      August 08, 2013 at 9:08 am

      Yum! I love the Armenian influence. I have an Armenian friend and his mum cooks the most flavoursome veggie food ever! I will try this with soya sour cream alternative! Poppy - from SITS 😀

      Reply
      • Renée ♥ says

        August 08, 2013 at 9:54 am

        Thanks for stopping by, Poppy!

        Reply

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