Lebanese Eggplant Salad – Vegan and Gluten Free!

I ran across this dish at a lovely Lebanese restaurant in Charleston named Leyla. It was visually stunning and wonderfully delectable. My son even loved it. Once I returned home I was dying to recreate the delightful, mouth-watering masterpiece. I discovered that it’s quite simple!


Due to its beautiful colors I decided to make this as a Christmas dish. It was quite the hit. Looks so much more complicated that it really is. WIN WIN!

Serves 4.


  • 2 Eggplants
  • 1/2 cup pomegranate seeds
  • 1 yellow pepper, diced
  • 1/4 cup pine nuts
  • 1/2 cup cilantro, chopped
  • 1/4 cup mint, chopped
  • 1 tsp sumac
  • 1/3 cup tahini
  • 4 Lemons
  • Salt and fresh ground pepper to taste
  • *Optional* Pomegranate Balsamic vinegar to drizzle upon finishing


  1. Bake eggplants whole in oven (do not cut or pierce) at 350 for about one hour. You want to eggplant to be soft all the way through, like a done potato.
  2. Slice eggplants in half and then squeeze half lemon over each eggplant
  3. Make sauce – Combine 1/3 cup tahini with juice from lemons. Should be consistency of a thick salad dressing, continue adding lemon juice if too thick. Add salt to taste. Drizzle over eggplant.
  4. Sprinkle eggplant with diced yellow peppers, pine nuts, pomegranate seeds, cilantro, and mint. Sprinkle with sumac.

Can be served warm, cold or room temperature.


5 thoughts on “Lebanese Eggplant Salad – Vegan and Gluten Free!

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