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Armenian 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.
Course
Salad, Side Dish
Cuisine
Armenian, Mediterranean
Diet
Gluten Free, Vegetarian
Prep Time
15
minutes
minutes
Chilling Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
8
servings
Calories
115
kcal
Author
Renee
Equipment
1 vegetable grater
1
Mixing Bowl
1
Heavy Baking Sheet
1
Parchment Paper
Ingredients
4
cups
grated carrots
about 1 pound
½
bunch
cilantro
chopped
½
cup
shelled edamame
optional
⅓
cup
walnuts
finely chopped
2
cloves
garlic
minced
¾
cup
sour cream
¾
teaspoons
kosher salt
or to taste
1
large
eggplant
globe (i.e., aubergine, or American eggplant)
US Customary
-
Metric
Instructions
Roast Eggplant
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
Peel and cut eggplant into ½-inch cubes.
Toss cubed eggplant in 2 tablespoons of oil. Distribute evenly over the lined baking sheet.
Place in oven and bake for 15 minutes; until eggplant is cooked.
Remove eggplant from the oven and allow to cool completely.
Mix Salad
Mix together all of the ingredients except eggplant, using only enough sour cream to moisten the mixture.
Gently fold in roasted eggplant cubes.
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
Armenian Eggplant & Carrot Salad goes well with soups and cold and grilled sandwiches, and is great for packing in a picnic.
Nutrition
Serving:
1
serving
|
Calories:
115
kcal
|
Carbohydrates:
13
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Cholesterol:
8
mg
|
Sodium:
62
mg
|
Potassium:
445
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
10809
IU
|
Vitamin C:
6
mg
|
Calcium:
69
mg
|
Iron:
1
mg