13 Reviews of Warm Eggplant (Aubergine) Salad

From: Fairy Nuff

On Sep 25, 2004

Jewelies, this is such a great recipe!! We had a "Greek Feast" tonight and this was the entree (along with your Fennel and Sea Salt Pita Bread). The flavours are wonderful and go so well with the pita bread. I made the recipe exactly as written and was so happy with how it turned out. I will be making it often (it would also be a great addition to an antipasto platter or mezze plate). Thanks Jewelies.

From: Sharon123

On Jan 6, 2005

This is one of those recipes I wish I could give 10 stars! The taste was fabulous. I scaled the recipe down to about 1/3, but I'm going back to the kitchen to to make more. Wonderful, thanks so much for posting! This will definately be made many times!

From: Chef #189787

On Mar 21, 2005

Excellent recipe, but I made some minor alterations to fit my specific taste. In the photograph I submitted, I made some minor modifications the the dish — the tomatoes I had were Roma tomatoes that werent the ripest (its winter) so I added some canned San Marzano tomato paste to give the dish more acidity and "oomph". I also chopped and sweated a medium-sized onion in some olive oil before adding the other ingredients to the pan. The eggplant in my picture was also pre-roasted for use with another dish and has no skin on it, it was scooped out of the skin (not cubed as in the recipe) after roasting .

From: Missy Wombat

On Apr 8, 2007

This is a fantastic eggplant recipe which looks great, tastes great and is really easy to make. I didn't have any coriander so substituted with basil and that worked well. I also had run out of paprika and it still tasted great. I'm looking forward to making this again with all of the ingredients. ETA: This has become my default egplant recipe for special occasions as it is foolproof. Made completely as is, or with a few changes depending on availability of ingredients...definitely worth making!

From: free-free

On Jun 16, 2007

Wonderfully delicious!! This salad has a very special richness to it...The roasted eggplant gives it a buttery quality and the fresh herbs add spectacular flavor. I loved the play of the sweet, the savory and slight spice of this dish. I added a bit of onion and used a medium sized green chili because I had them available. My only problem with the dish was my own fault...my "assistant" (he-he) sliced about half of the eggplant too thin before I could stop him...not a real problem...the more "mushy" pieces gave additional textural contrast which is always nice. I loved this salad!!! I preferred it after it had cooled for about an hour to room temp ...the flavors seemed to have become "well acquainted" at that point!! A definite keeper...one to pull out for events when a nice veggie main course or side dish is called for. I had made a batch of yogurt cheese to accompany it but ended up enjoying a bowl of it alone!! I Loved this - Thank you very much for sharing!!

From: kelly in TO

On Jul 31, 2007

This is a wonderful warm and delicious salad. I used fresh herbs and lemon. Next time I'll try it with the yogurt and pita bread, I think the pairing would be really nice. Thanks.

From: kateoinoz

On Nov 30, 2006

I've made this salad several times now and love it! I'm a garlic fan so instead of adding crushed garlic to the pan, I like to roast a whole garlic and add it to the salad at the end. This salad is well-worth the effort. Make it for someone you love!

From: currybunny

On Jul 3, 2005

Everyone just loved this at a Moroccan dinner party I had on Friday! (I'm giving 5 stars at their instructions, I can't stand eggplant so I can't really rate it!!) My hubby said it was the best dish there and wants me to do it again ASAP. I used Lebanese eggplants and followed instructions exactly except for doubling the chili - thanks for posting!

From: Adina Cappell

On Mar 3, 2007

I usually fiddle with recipes a lot, even if I like them. This one is perfect as is.

From: Kate4975

On Jan 15, 2009

This was a hit at a Moroccan-themed party I attended. I didn't know until after I made the dish that the party was catered so I brought it anyway (thought we could never eat it all but, in hindsight, we probably could have!). The guests kept asking the caterer about it and she rather sheepishly admitted she didn't make it.