Fresh parsley, cilantro, and mint blended with a honey-lemon dressing add incredible flavor to this eggplant salad dip which is perfect to serve as an appetizer or a side dish.
Preparation Time
30 mins
Cooking Time
35 mins
Total Time
1 hr 5 mins
Calories
191 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Step 2
Slice eggplant in half lengthwise and score the flesh. Rub the flesh with salt and pepper and brush with 1 tablespoon olive oil. Place flesh down on the prepared baking sheet.
Step 3
Bake in the preheated oven until it remains depressed when you poke the skin, 35 to 40 minutes. Remove from the oven and let rest for 15 minutes.
Step 4
Use a fork to scrape the flesh away from the skins and into a large bowl. Add parsley, cilantro, mint, onion, garlic, and lemon zest.
Step 5
Whisk remaining 3 tablespoons oil, lemon juice, honey, and vinegar together until just combined. Add to eggplant mixture and mix well. Season with salt and pepper and let rest 30 minutes before serving.