Recipe Corner: Caramelized Onion and Eggplant Salad

2 or 3 large eggplants

2 medium red onions, sliced thinly

1 small head flat-leaf parsley, finely chopped

1 bunch green onions, finely chopped

1 large green or red bell pepper, seeded and chopped or 1 large roasted green or red bell pepper, seeded and chopped

2 or 3 cloves garlic, minced

Kosher or sea salt, black pepper

1/2 teaspoon each cumin, paprika, red pepper flakes or sumac

Juice of 1 or 2 lemons

Unsalted butter, olive oil, dash of sugar

Finely chopped tomatoes, basil, crumbled feta cheese, green onions, walnuts, or mint as garnish




Preheat oven to 350 degrees.  Wash eggplants, puncture each with a fork, and place on a baking sheet; bake for 11/2 hours or until soft.  Remove eggplants from oven and cool.  (Eggplants may be grilled on medium-high heat until golden brown for this recipe.)


While eggplant is baking, place sliced red onions in a pan with 2 tablespoons of butter and a dash each of salt, black pepper and sugar.  Cook onions until they are completely caramelized, adding a drop of water, and tossing; remove red onions from heat and set aside.


When eggplants are cooled, dice or chop and place in a bowl with the red onions, parsley, green onions, bell pepper, garlic, and choice of spices.  Toss with olive oil and lemon juice to taste, cover, and refrigerate for 1-2 hours before serving so ingredients marinate.  This salad is best served the next day; adjust lemon juice, olive oil and spices to taste.


Serve salad with Armenian hummus, cheese, olives, crackers, lavosh or peda bread.  Top with choice of garnish and serve with fresh lemon wedges.


Serves 4-6.


*Christine’s recipes have been published in the Fresno Bee Newspaper, Sunset Magazine, Cooking Light Magazine, and at


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