Cooked Eggplant Salad

(from aloogobi’s recipe box)

Serves 12 people

Categories: low carb, salad

Ingredients

  • 2 large eggplants
  • 6 tbsp olive oil
  • 2 red or yellow bell peppers, seeded and cut into chunks
  • 4 cloves garlic, minced
  • 15 oz tomato sauce (1 can)
  • 1 cup water
  • 1 tsp cumin
  • 1 tsp salt (or to taste)
  • 1 tsp sugar
  • 1/2 tsp crushed red pepper flakes
  • 1/4 tsp black pepper

Directions

  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

  2. together; they also add flavor.

  3. Heat 2 tbsp olive oil in a large skillet over medium. Cut the eggplant into 1-inch chunks.

  4. Put half of the chunks into the skillet and let them fry for about 10 minutes.

  5. 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.

  6. Add 2 tbsp of olive oil to the skillet and add the bell pepper chunks. Let them fry for about

  7. 3 minutes. Add the minced garlic and continue to fry for 2 more minutes, till the garlic is

  8. fragrant.

  9. Transfer peppers and garlic to the large pot.

  10. In a mixing bowl, whisk together the tomato sauce, water, cumin, salt, sugar, crushed red pepper flakes and black pepper.

  11. Pour the liquid mixture into the large pot and bring all ingredients to a boil.

  12. Reduce heat to a medium-low simmer and cover the pot, leaving a small gap open to

  13. vent. Let the mixture slowly simmer for 1 hour till sauce is thickened and reduced.

  14. Remove from heat.

  15. This cooked salad can be served hot or cold depending on preference. Our family enjoys it

  16. at room temperature. You can serve it with freshly baked bread if you wish. If you’re

  17. gluten free, you can enjoy this recipe on its own or served as a vegan stew over rice or

  18. quinoa.

  19. Nutrition Facts

  20. Mooshi’s Eggplant Salad

  21. Amount Per Serving

  22. Calories 99 Calories from Fat 63

  23. % Daily Value*

  24. Total Fat 7g 11%

  25. Saturated Fat 1g 5%

  26. Sodium 384mg 16%

  27. Potassium 340mg 10%

  28. Total Carbohydrates 8g 3%

  29. Dietary Fiber 3g 12%

  30. Sugars 5g

  31. Protein 1g 2%

  32. tamin A 16.3%

  33. tamin C 36.1%

  34. lcium 1.6%

  35. on 4.4%

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