Mooshi's Eggplant Salad
User Reviews
5
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Prep Time
35 mins
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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
Description
Mooshi's Eggplant Salad begins by peeling large eggplants in stripes to preserve some skin, which keeps the chunks cohesive during cooking. The eggplant is cut into 1-inch chunks and fried in batches in olive oil until golden brown. Separately, bell peppers are fried briefly with minced garlic to soften and develop flavor.
The cooked vegetables are then combined in a large pot with a tomato sauce mixture consisting of canned tomato sauce, water, cumin, salt, sugar, crushed red pepper flakes, and black pepper. This mixture simmers, allowing the vegetables to meld with the spiced, slightly sweet and smoky tomato base. The result is a thick, aromatic salad with soft but intact vegetable pieces and a balanced taste profile from the cumin and heat from the pepper flakes.
This dish serves well as a warm or room-temperature vegetable salad or side dish, offering complex flavors suitable for a vegetable-forward meal or as part of a Mediterranean-style spread. It can be served with bread or as a condiment alongside grains or proteins.
The recipe benefits from using a nonstick skillet for frying and a large pot for combining the ingredients, permitting even cooking without sticking. Properly frying the eggplant in batches ensures even texture without sogginess.
Ingredients
- 2 eggplant large
- 6 tablespoons olive oil
- 2 bell pepper red or yellow, 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 red pepper flakes crushed
- 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
- Nonstick skillet and a 6–7 quart pot are recommended for frying and simmering the ingredients respectively.
- Keep strips of eggplant skin intact to help the chunks maintain their shape during cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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