Armenian Eggplant & Carrot Salad

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

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

Chilling Time 1

Total Time 1 15

Servings servings

Calories 115kcal

Author Renee

Equipment

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