This is an Israeli/Lebanese-inspired dish that cooks eggplant with bell pepper, onions, and spices to create a delicious mix that is eventually served cold. The flavors develop in the refrigerator, as the eggplant and other veggies have more time to absorb flavors from the tomato and spices. Served cool, the salad's taste is also more pronounced and not masked by heat. Serve with Greek-style yogurt and fresh, whole-grain bread.
Recipe: Eggplant and Bell Pepper Salad
What You'll Need:
2 large eggplants, peeled and roughly chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
1 scallion, chopped
½ medium onion, chopped
4 tablespoons olive oil
1 cup tomato puree
1 teaspoon dried basil
1 teaspoon dried oregano
4 large garlic cloves, chopped
Salt, pepper, and sweet paprika to taste
What to Do:
- Heat 1 tablespoon olive oil over medium-high heat in a large pan.
- Add the eggplant and cook until tender. Set aside on a plate.
- In the same, now empty, pan, heat the remaining olive oil. Once warm, add the red and yellow bell peppers, onion, and scallion.
- Cook for 5 minutes until the veggies begin to become tender.
- Add garlic. Cook for another 2-3 minutes.
- Fold the eggplant into the veggie mixture along with tomato puree, basil, oregano, salt, pepper, and paprika, and cook for another 2 minutes. Do not stir and let the mixture sit and simmer until the liquid has cooked off.
- Set the veggies aside and let them cool. Place them in a storage container and refrigerate for at least an hour, or until chilled.
- Serve cold with a side of Greek yogurt. You could also serve the veggies in a pita bread sandwich with garlic yogurt.
Looking for more eggplant recipes? Check out these three options from GlowKitchen: