The Good Hearted Woman’s Armenian Eggplant & Carrot Salad (Photos courtesy

Recipe Corner: The Good Hearted Woman’s Armenian Eggplant & Carrot Salad


This Armenian Eggplant and Carrot Salad combines simple ingredients to create a supremely satisfying salad. Perfect for everything from a light spring lunch to an autumn potluck.

Renee, the creative recipe developer at The Good Hearted Woman (GHW) food blog says that it was “founded on the concept of commensality – the experience of people coming together over food. The meals we share around our tables nourish, comfort, preserve, and promote an essential facet of family, community, and global culture. In this spirit, one of the most enduring ways we can serve our community is by creating and sharing recipes and meals.”

“The recipes we share at GHW are rooted in happy memories: holiday and cultural celebrations, camping trips, birthday parties, picnic lunches, potluck suppers, Sunday nights with grandparents, and countless nightly family dinners. While the lion’s share of our content is food-related (i.e., mostly recipes), about 20 percent relates to small town travel and cozy ideas for home and garden — because good comfort food and cozy living are made for each other,” she adds.

Prep Time: 15 minutes

Servings: 8 servings


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4 cups grated carrots, about 1 pound

1/2 bunch cilantro or parsley, chopped

1/2 cup shelled edamame, optional (add these to the mix for extra crunch)*

1/2 cup green, red or white onions, chopped

1/3 cup walnuts, finely chopped, to taste

2 cloves garlic, minced

3/4 cup sour cream, or more**

3/4 teaspoons kosher salt; pepper and paprika to taste

1 large eggplant roasted, cooled and chopped into 1/2-inch cubes

*Edamame is a Japanese dish prepared with immature soybeans in the pod. The pods are boiled or steamed and may be served with salt or other condiments.

**Vegan: You can easily make this carrot salad recipe vegan-friendly by substituting a vegan sour cream.


Roast Eggplant.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

Peel and cut eggplant into 1/2-inch cubes.

Toss cubed eggplant in 2 tablespoons of oil. Distribute evenly over the lined baking sheet.

Place in oven and bake for 15 minutes; until eggplant is cooked. Remove eggplant from the oven and allow to cool completely.

Mix Salad:

Mix together all of the ingredients except eggplant, using only enough sour cream to moisten the mixture. Gently fold in roasted eggplant cubes.

Refrigerate for at least 1 hour (or longer) before serving. To serve, garnish with additional chopped cilantro or parsley.

For the best results, make this dish a day ahead of time, and refrigerate overnight.

Go to:

For Armenian Lentil Stew with Eggplant, see:

For Muhammara, or Roasted Red Pepper & Walnut Dip, see:

The ingredients for The Good Hearted Woman’s Armenian Eggplant & Carrot Salad (Photos courtesy

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