Mooshi's Eggplant Salad
User Reviews
5.0
174 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
1 hr
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Total Time
1 hr 35 mins
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Servings
12 servings
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Calories
99 kcal
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Course
Salad
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Cuisine
Middle Eastern
Mooshi's Eggplant Salad
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Healthy vegan cooked salad recipe from Israel with eggplant, peppers and tomato sauce. Kosher, Pareve, vegetarian, diet friendly, gluten free.
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Ingredients
- 2 large eggplants
- 6 tablespoons olive oil
- 2 red or yellow bell peppers, seeded and cut into chunks
- 4 cloves garlic, minced
- 15 ounces tomato sauce (1 can)
- 1 cup water
- 1 teaspoon cumin
- 1 teaspoon salt (or to taste - omit for low carb)
- 1 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
Instructions
- Peel the eggplant in stripes, keeping a few strips of skin intact so they run down the sides of the eggplant vertically. These strips of skin will help to hold the chunks of eggplant together; they also add flavor.
- Heat 2 tbsp olive oil in a large skillet over medium. Cut the eggplant into 1-inch chunks. Put half of the chunks into the skillet and let them fry for about 10 minutes.
- When the cubes begin to turn golden brown, transfer them to a larger pot. Add 2 tbsp of olive oil to the skillet and fry the second batch of eggplant chunks the same way, for about 10 minutes till golden brown. Transfer the chunks to the large pot.
- Add 2 tbsp of olive oil to the skillet and add the bell pepper chunks. Let them fry for about 3 minutes. Add the minced garlic and continue to fry for 2 more minutes, till the garlic is fragrant.
- Transfer peppers and garlic to the large pot.
- In a mixing bowl, whisk together the tomato sauce, water, cumin, salt, sugar, crushed red pepper flakes and black pepper.
- Pour the liquid mixture into the large pot and bring all ingredients to a boil.Reduce heat to a medium-low simmer and cover the pot, leaving a small gap open to vent. Let the mixture slowly simmer for 1 hour till sauce is thickened and reduced. Remove from heat.
- This cooked salad can be served hot or cold depending on preference. Our family enjoys it at room temperature. You can serve it with freshly baked bread if you wish. If you’re gluten free, you can enjoy this recipe on its own or served as a vegan stew over rice or quinoa.
Notes
- You will also need: Nonstick skillet, 6-7 quart pot
Nutrition Information
Show Details
Calories
99kcal
(5%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
384mg
(16%)
Potassium
340mg
(10%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
815IU
(16%)
Vitamin C
29.8mg
(33%)
Calcium
16mg
(2%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 384mg | 16% |
| Potassium | 340mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 815IU | 16% |
| Vitamin C | 29.8mg | 33% |
| Calcium | 16mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
174 reviews
Excellent
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