- 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
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.
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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JCharlotte80's Review
Needed a little extra seasoning, but a nice side dish otherwise.
Jessie123's Review
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.
SueBee888's Review
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!!!
Jocilyn's Review
The eggplant didn't need to cook anywhere close to 30 minutes, but it was still good and a make again for sure!
ArlingtonVA's Review
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.
Keiko123's Review