Bukharan Eggplant Salad

There are lots of different kinds of eggplant salads. Each country has their own version, from Italy and south of France, to Turkey, Israel, morocco, etc. I usually make Israeli style baba ghanoush, but wanted something chunky and colourful this time. There is a fried one that’s really good, but I was looking to make it fat free. So no oil, tehina, mayonnaise, etc. somehow I got it in my head that I wanted was Bukharan Style. But I couldn’t find any recipes on line, and according To my cookbooks, bukharan style eggplant salad is completely plain and unseasoned. So I must be confused with some other place over there. But regardless, what I was looking for was something “exotic” tasting, halfway between middle eastern and Eastern European. And the results were perfect.

1 large eggplant
1 green bell pepper
1 red bell pepper
1 jalapeƱo
1 tsp red wine vinegar
1 small onion
1 small head garlic
1/4 tsp cinnamon
1/4 tsp cumin
1/4 tsp coriander
1 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
Juice of 1/2 lemon
2 tsp concentrated tomato paste
1/4 cup chopped flat leaf parsley
1 TB Olive oil (optional)


  1. preheat oven to 450F
  2. cut off top of garlic, drizzle with olive oil
  3. wash eggplant and peppers, prick with fork, spray with light coating of olive oil, roast in oven alongwith garlic until soft and beginning to char. Turn once or twice to cook evenly. Eggplant may take longer, garlic less time
  4. once cool, peel and seed peppers and cut into small bite sized pieces
  5. peel roasted garlic, and chop coarsely
  6. cut up eggplant into bite sized pieces. Remove any tough or burned skin but leave some pieces with the peel intact. Drizzle with the vinegar
  7. finely chop onion
  8. add spices and other ingredients, mix well in large bowl. Adjust seasonings to taste
  9. serve right away at room temperature, or chill in refrigerator to allow flavours to mingle

Notes: if made without the oil, this has 0 points and is quite filling. Add some sliced lamb and a pita for a full meal.
Instead of adding the oil to the salad, I used the mister to spray on a light coating just before serving.