Middle Eastern Eggplant Salad

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Reminiscent of baba ghanoush, this salad can be served alongside roasted or grilled meats or as a dip with crackers or flatbread.

Yield: 4 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 182
  • Fat: 14.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 9.9g
  • Polyunsaturated fat: 1.7g
  • Protein: 2.7g
  • Carbohydrate: 14.6g
  • Fiber: 6g
  • Cholesterol: 0.3mg
  • Iron: 1.2mg
  • Sodium: 315mg
  • Calcium: 25mg

Ingredients

  • 2 medium red bell peppers
  • 1 medium tomato, peeled and seeded
  • 3 tablespoons no-salt-added tomato paste
  • 2 tablespoons water
  • 1/2 teaspoon salt, divided
  • Dash of ground red pepper
  • 3 garlic cloves, thinly sliced
  • 1/4 cup olive oil
  • 1 pound eggplant, cut into (1-inch) cubes
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. 1. Preheat broiler.
  2. 2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.
  3. 3. Place tomato in a blender; process until smooth. Combine tomato puree, tomato paste, 2 tablespoons water, 1/4 teaspoon salt, ground red pepper, and garlic in a blender; process until smooth.
  4. 4. Heat oil in a saucepan over medium heat. Add eggplant; cook 30 minutes or until tender, stirring frequently. Stir in bell pepper and tomato mixture. Cook 5 minutes. Stir in remaining 1/4 teaspoon salt and black pepper.
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