5 from 174 votes
Mooshi's Eggplant Salad
Mooshi's Eggplant Salad is a cooked vegetable dish combining large chunks of eggplant fried to a golden brown with bell peppers and garlic, simmered in a tomato sauce seasoned with cumin, red pepper flakes, and other spices. The preparation maintains some skin strips on the eggplant to help keep the texture intact, delivering a rich, warmly spiced salad with tender vegetables and layered flavors.
Prep Time
35 mins
Cook Time
1 hr
Total Time
1 hr 35 mins
Servings:
12
servings
Calories:
99 kcal
Course:
Salad
Cuisine:
Middle Eastern
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 99
% 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.