Spanish Eggplant and Date Salad

  • Yield: 8 servings


1large eggplant, peeled and cut into 1-inch chunks
1/2cup olive oil
2tablespoons fresh lemon juice
1tablespoon smoked sweet paprik
6 garlic cloves, minced
1teaspoon ground cumin
Kosher salt and fresh-ground black pepper, to taste
6 pitted dried dates, chopped


  1. Preheat the oven to 375F. Combine all ingredients except dates in a large mixing bowl and spread evenly on a baking pan with sides.
  2. Bake 45 to 50 minutes, stirring occasionally, until eggplant is browned and cooked through. Place in a bowl. Add chopped dates and stir to combine. Serve warm or chilled. Makes 4 cups.

Adapted from Lionel Mendoza 

Nutritional Info *per serving

  • Calories 183
  • Fat 14g
  • Saturated Fat 2g
  • Cholesterol 0mg
  • Sodium 4mg
  • Carbohydrate 14g
  • Fiber 2g
  • Sugars 2g
  • Protein 1g