Middle Eastern Eggplant Salad

6 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
4 servings (serving size: 1/2 cup)
July 2009
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 182
  • Fat 14.1g
  • Satfat 2g
  • Monofat 9.9g
  • Polyfat 1.7g
  • Protein 2.7g
  • Carbohydrate 14.6g
  • Fiber 6g
  • Cholesterol 0.3mg
  • Iron 1.2mg
  • Sodium 315mg
  • Calcium 25mg

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 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.

Step 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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Ratings & Reviews

Keiko123's Review

SueBee888
May 13, 2012
I really liked this and had no flatbreads so I served it over Orzo. I like the flavors but the only problem I had was trying to puree it in the blender. Maybe it's my cheap blender but I had to add a little more water to make it smooth. It also didn't need 30 minutes to cook the eggplant, more like 15. I would definately make this again and would also serve it at room temperature with flatbreads of lavash.

SueBee888's Review

Keiko123
September 01, 2009
this is a great recipe! In Israel they call this "turkish salad", and this tastes exactly like I remember! I serve it with falafel and hummus and lavash bread or pita. It's so delicious! I didn't change a thing on the recipe - perfect the way it is!!!

Jessie123's Review

ArlingtonVA
November 03, 2009
I thought this was a little bland. The flatbread was essential to give it a little more flavor. I made it for a dinner party and everyone enjoyed it but it didn't have a "wow" factor.

ArlingtonVA's Review

JCharlotte80
July 05, 2009
Excellent side dish. I served with grilled chicken pesto and it added a lot of flavor and color to the plate. Our guests all had seconds and I wish I had made more. I cut the eggplant smaller than advised which made it cook faster than the recipe indicated, but I think I would do it the same way again since the smaller pieces helped to make all the flavors meld perfectly. I made ahead and served at room temperature. I think it could actually be good on pasta or throw in a few chickpeas for a vegetarian lunch. I will definitely make it again.

Jocilyn's Review

sbc1023
August 16, 2009
The eggplant didn't need to cook anywhere close to 30 minutes, but it was still good and a make again for sure!

JCharlotte80's Review

Jocilyn
July 26, 2010
Needed a little extra seasoning, but a nice side dish otherwise.
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