Add this eggplant & roasted peppers salad recipe to your collection of middle eastern salads and you have my word it will be a hit at your next barbeque or picnic. Just load up a warm pita with humus, some of this salad and a few good kebab’s and you’re all set for a divine experience.
When I make a set of salads I normally combine the making together to save time. For example, I’ll make a big batch of Oven Roasted Peppers and make sure I have enough for this Eggplant & Roasted Peppers salad, Matbucha Salad and my personal favorite, Pickled Roasted Peppers & Garlic.
I love using fresh produce when making salads and always try to go to the local market to get them, the flavors are just bursting. Try smelling fresh vegetables, herbs and fruit when you decide which to buy, I find it’s a good indication for how their taste will be.
How to make it
Start with some fresh tomatoes. And if you haven’t made some Oven Roasted Bell Peppers, make sure to make some of those too.
Cut a shallow “X” on one of the sides of the tomato and place in a bowl with boiled water
After 10 minutes, remove the tomato and peel the skin off, cut in cubes and set aside
Cut the eggplant into cubes, I used a white eggplant here, but it doesn’t really matter which one you go with
Saute the eggplant in olive oil until golden
Then, add tomatoes and saute until they are soft, about 5 minutes
Add Roasted Bell Pepper chunks, some water, sugar, Moroccan paprika and cook together for about 10 more minutes
There you go, authentic middle eastern salad to rock your pita!
- 1 Eggplant
- ¼ Cup Olive Oil
- 5 Roasted Bell Peppers, skin removed and cut into cubes
- 2 Tomatoes
- ¾ Cup Water
- ½ Tsp Sugar
- 1 Tsp Moroccan Paprika (or normal paprika)
- 1 Tsp Chicken bouillon (optional)
- Salt & Pepper to taste
- Cut a shallow "X" on one side of the tomato and place in a bowl. Pour boiling water and let sit for 10 minutes. Remove from the water and wash with cold water. When cold enough to handle, peel of the skin and cut into cubes. Set aside.
- Heat the Olive oil in a deep pan over medium-high heat. Cut the eggplant into cubes and saute in the olive oil until golden
- Add the tomato cubes and saute 5 minutes longer, until they become soft
- Add roasted peppers, water, sugar, paprika, bouillon, salt and pepper and mix to combine. Let cook for 10 minutes longer and remove from heat.
- Serve warm or at room temperature
