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5.0 from 174 votes

Mooshi's Eggplant Salad

Healthy vegan cooked salad recipe from Israel with eggplant, peppers and tomato sauce. Kosher, Pareve, vegetarian, diet friendly, gluten free.

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 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

    Cup of Yum
  1. 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. 
  2. 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.
  3. 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.
  4. 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.
  5. Transfer peppers and garlic to the large pot.
  6. In a mixing bowl, whisk together the tomato sauce, water, cumin, salt, sugar, crushed red pepper flakes and black pepper.
  7. 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.
  8. 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

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

% 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.