Bukharan Jewish-style Eggplant Salad

Ingredients

In this adaptation, the original Thai Tam Makhuea is transformed into a Bukharan Jewish-style eggplant salad by incorporating traditional Bukharan Jewish ingredients and flavors. The dish retains the smoky flavor of the roasted eggplant but adds a unique blend of herbs and spices commonly used in Bukharan Jewish cuisine. The dressing is also modified to include ingredients that are commonly found in Bukharan Jewish recipes, giving the salad a distinct flavor profile. We alse have the original recipe for Tam makhuea, so you can check it out.

• 2 large eggplants 2 large eggplants
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped 1/4 cup fresh mint, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons tahini 2 tablespoons tahini
• 1 tablespoon honey 1 tablespoon honey

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 3g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Cut the eggplants in half lengthwise and score the flesh with a knife.
3. 3.
   Brush the cut sides of the eggplants with olive oil and sprinkle with cumin, coriander, paprika, turmeric, salt, and black pepper.
4. 4.
   Place the eggplants on a baking sheet, cut side down, and roast in the preheated oven for 30-40 minutes, or until the flesh is soft and the skin is charred.
5. 5.
   Remove the eggplants from the oven and let them cool slightly.
6. 6.
   Scoop out the flesh of the eggplants and transfer it to a mixing bowl.
7. 7.
   Add the chopped parsley, cilantro, mint, minced garlic, lemon juice, tahini, and honey to the bowl.
8. 8.
   Mix well until all the ingredients are combined and the flavors are evenly distributed.
9. 9.
   Adjust the seasoning if needed.
10. 10.
    Serve the Bukharan Jewish-style Eggplant Salad chilled or at room temperature.

Treat your ingredients with care...

• Eggplants — Make sure to score the flesh before roasting to allow the flavors to penetrate. This also helps the eggplants cook evenly.
• Tahini — Stir the tahini well before using to ensure a smooth and creamy consistency.

Tips & Tricks

• For a smokier flavor, you can grill the eggplants instead of roasting them.
• Adjust the amount of herbs and spices according to your taste preferences.
• Serve the salad with warm pita bread or as a side dish to grilled meats for a complete meal.
• If you prefer a creamier texture, you can add a dollop of Greek yogurt to the salad.
• The salad tastes even better when refrigerated for a few hours to allow the flavors to meld together.

Serving advice

Serve the Bukharan Jewish-style Eggplant Salad as a refreshing appetizer or as a side dish to complement a main course. Garnish with additional fresh herbs for an extra burst of flavor.

Presentation advice

Arrange the salad on a platter and drizzle with a little extra tahini and a sprinkle of paprika for an attractive presentation. Serve with a side of warm pita bread or crackers.