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Armenian eggplant salad served on a white plate

Armenian eggplant salad

A delicious vegetarian eggplant salad from Armenia in which fried eggplant slices are stuffed with sour cream, yogurt, chopped walnuts, and garlic.
Course Salad
Cuisine Armenia
Keyword armenia, Eggplant, Salad, sidedish, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 pieces
Calories 241kcal


  • 1 large eggplant globe eggplant
  • 1/4 cup sour cream
  • 1/4 cup thick yogurt/ labneh
  • 1/4 cup finely chopped walnut
  • 4-5 finely grated garlic cloves
  • Salt as per taste
  • Olive oil for frying the eggplants
  • 2-3 tablespoons pomegranate seeds for garnishing
  • 1 tbsp finely chopped dill for garnishing


  • Peel the eggplants and slice them vertically (around 1/2 cm thickness). Sprinkle some salt and keep aside for 5 to 10 minutes. The eggplants will release water, wipe that out with a paper towel.
  • Heat oil in a pan and shallow fry the eggplant slices till they turn golden brown. Take them out on a paper towel and wipe out the excess oil by dabbing with another paper towel.
  • In a bowl mix sour cream, thick yogurt/ labneh, grated garlic, chopped walnuts, and salt.
  • Spread some yogurt mixture on one side of the fried eggplant slices and then roll them. Place the rolls on a serving plate and garnish with pomegranate seeds and chopped dill. Enjoy your vegetarian Armenian eggplant salad


Calories: 241kcal | Carbohydrates: 7g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 13mg | Potassium: 241mg | Fiber: 3g | Sugar: 4g | Vitamin A: 77IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg