How to Make Lebanese Eggplant and Vegetable Salad with 0 Cholesterol

  • on July 3, 2018

Rich, Nutritious, and Refreshing

The Eggplant and Vegetable Salad of Lebanon

A Quick and Easy Recipe with Zero Cholesterol

This is one of my top favorite salads. It is actually a refreshing and soothing dish that is both a side-dish and a salad.

Diced tomatoes, onions and green pepper merge with the smoothness of the roasted eggplant and Extra-Virgin Olive Oil. We take the overall flavor to the next level with Grape Vinegar, Garlic, and Dijon Mustard. A zesty spark of fresh lemon juice is added and the refreshing sensation is boosted further with dry Mint.  We consume this delicious salad with pita bread like  we do with the Eggplant Baba Ghannouj.

The traditional recipe roasts the Eggplants in the oven. With mine today, we are going for the microwave for a quicker cooking and a tastier result.

This is a salad that you will love for your summer BBQs and with your grilled meals…. or simply to enjoy between meals or in front of your TV at night. It’s super healthy, low fat, and light.



To Your Good Health, Enjoy! 

Lebanese Mustard Eggplant Salad

Zero Cholesterol

Course Salad, Side Dish
Cuisine Lebanese
Keyword Dijon Mustard, Dry Mint, Eggplant, Garlic, Grape Vinegar, onions, Tomato dices, Vegan Salad, Vegetarian Side Dish
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 portions


  • 500 gr Large Eggplant
  • 1 Onion (small) chopped thinly
  • 2 Tomatoes chopped finely
  • 1 Cucumber (optional) chopped finely

For the Dressing

  • 2 cloves Garlic pounded
  • 1 tsp Mustard
  • 1/2 tsp Salt
  • 2 tbsps Fresh Lemon Juice
  • 1 dash White Pepper
  • 2 tbsps Grape Vinegar
  • 1/2 tsp Dry Mint
  • 4 tbsps Olive Oil extra-virgin


  1. Place the eggplant in a glass pan, cover it, and run in in the microwave for 7 minutes. Set aside to cool. 

    Cut the eggplant in small cubes, and place them in a serving plate. Add the chopped tomatoes and onions, (and cucumber if you opted for), and mix gently.

  2. In a small bowl, mix the garlic with the mustard, salt and pepper. Add the remaining ingredients and mix well. 

    Pour the dressing over the salad moments before you serve and mix all gently so not to smash the tomatoes and the eggplants.

    Chill and serve cold.

Enjoy and Share the Knowledge! 



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