Inspired by the cuisine of Armenia, this Eggplant & Carrot Salad combines simple ingredients to create a supremely satisfying savory-sweet bite – perfect for everything from a light spring lunch to an autumn potluck.
This post may contain affiliate links, but don’t worry – they won’t bite.
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 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, and perfect for everything from a light spring lunch to an autumn potluck.? Armenian-style Eggplant & Carrot Salad ? Mostly savory, slightly sweet, and totally De-lish! #gf #glutenfree #recipes #vegetarian #RecipeOfTheDay Click To Tweet
Armenian-style Eggplant & Carrot SaladPrint Recipe Pin Recipe
- 4 cups grated carrots about 1 lb.
- 1/2 bunch cilantro chopped
- 1/2 cup shelled edamame optional - I add these to the mix because I like the extra crunch.
- 1/3 cup walnuts finely chopped
- 2 large cloves garlic minced
- 3/4 cup light Sour Cream
- About 3/4 tsp kosher salt or to taste
- 1 large eggplant roasted, cooled and chopped into 1/2 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 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.
This recipe is Vegan- friendly: Simply substitute in a vegan sour cream.
Thank you so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to PIN and print this recipe!
Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!