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Charred Eggplant and Israeli/Arab Salad Recipe

Recipe by Jessica Horst Photographs by Jordan Burns

Charred Eggplant with Israeli/Arab Salad

Servings: 4

Total Time:  about 1 Hour 

Ingredients for Israeli/Arab Salad:

  • 2 Cucumbers (Kirby or Persian Recommended)

  • 1 Container of Cherry Tomatoes

  • 1 Sweet Onion

  • 1 Tablespoon of Fresh Lemon Juice

  • 1 Tablespoon of Olive Oil  (Israeli Olive Oil Recommended)

  • 1 Tablespoon of Fresh Minced Parsley (or 1 Teaspoon Dried Parsley)

  • ½ Teaspoon of Salt

  • ½ Teaspoon Black Pepper

Ingredients for Charred Eggplant:

  • 2 Eggplants

  • 2 Tablespoon of Olive Oil  (Israeli Olive Oil Recommended)

  • ½ Teaspoon of Salt

  • ½ Teaspoon Black Pepper

  • Tahini

Optional Ingredients For Extra Flavor:

  • 1 Red Bell Pepper

  • 1 Mango

  • Feta Cheese

  • Dried Yogurt (An Israeli Specialty)

  • Fresh Cilantro or Additional Parsley for Garnish

Like most chefs in Israel, I always recommend organic ingredients for a fresh taste, and an extra bonus by contributing to your community.

Directions for Israeli/Arab Salad:

  1. Dice cucumbers, cherry tomatoes, onions and desired fruit or vegetable ingredients. Combine in mixing bowl.

  2. Add lemon juice, olive oil, parsley, salt and black pepper to mixing bowl. Stir until ingredients are dispersed evenly in mixing bowl.

  3. Chill for 15 minutes in the fridge or serve fresh.

  4. When served, sprinkle feta cheese or dried yogurt on top. Add garnish as desired.

In my opinion, the Israeli/Arab Salad tastes best when served after 15 minutes chilling in the refrigerator and enjoyed with fresh pita bread.

Directions for Charred Eggplant:

  1. Preheat oven to 475°f.

  2. Cut the eggplants lengthwise. Then, coat each half with a thin layer of olive oil and season with salt and pepper before placing on a baking sheet.

  3. Roast for 25-30 minutes or until the skin is lightly charred and inside is very tender.

  4. Let cool and serve with preferred portions of tahini, olive oil, seasonings, and feta cheese.

This Israeli staple dish is revered for the unique flavor present from lightly charring the eggplant skin. Traditionally, the eggplant is roasted over an open flame to enhance the distinct flavor.

Jess is from New Holland, Pennsylvania and a junior Business Administration major with a personalized specialization and a minor in communications. Jess is the Co-Manager of Student Israelity alongside Sophie Levy, but her primary duty for Student Israelity is website maintenance, management, and design. As Head of Communications at the Center for Israel Studies, Jess has developed her interest in Israel’s agricultural and sustainability practices, as well as population statistics.

For any article inquiries, please contact Jessica Horst directly at the email provided:

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