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    Home » Salads

    Middle Eastern Eggplant and Tomato Salad

    Aug 24, 2015 · Modified: Jun 18, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

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    Middle Eastern Eggplant and Tomato Salad - Andrea Meyers

    Our summer garden is peaking, with loads of tomatoes coming in every day, which means tomatoes for breakfast, lunch, and dinner. Not that we mind, we want to enjoy them while they are fresh and have the best flavor.

    I introduced my guys to more Middle Eastern food with this dish adapted from Cooking Light, a salad or vegetable side dish with eggplant, roasted peppers, and a fresh and slightly spicy tomato sauce. The blend of flavors is fabulous, and it’s traditionally served with fresh flatbread, though it also goes well with rice or lentils for a gluten-free dish. I can even make a meal of this for a light vegan lunch.

    The peppers are best when freshly roasted, but for a time saver I make a batch of them and keep them in the refrigerator in olive oil, then just pull out what I need. You can also use canned roasted peppers in a pinch.

    Middle Eastern Eggplant and Tomato Salad - Andrea Meyers
    Print Pin

    Middle Eastern Eggplant and Tomato Salad

    Adapted from Cooking Light.
    Prep Time15 mins
    Cook Time35 mins
    Total Time50 mins
    Course: Salad, Vegetable
    Cuisine: Middle Eastern
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: eggplant, peppers, tomatoes
    Servings: 6
    Calories: 113kcal
    Author: Andrea Meyers

    Equipment

    • blender
    • large saucpan

    Ingredients

    • 2 medium red bell peppers, roasted
    • 1 medium tomato (peeled and seeded)
    • 3 tablespoons no-salt-added tomato paste
    • 2 tablespoons water
    • ½ teaspoon sea salt (divided)
    • 1 dash ground red pepper
    • 3 garlic cloves (thinly sliced)
    • ¼ cup olive oil
    • 1 pound eggplant (cut into 1-inch cubes)
    • ¼ teaspoon freshly ground black pepper
    US Customary - Metric

    Preparation

    • In the blender, puree the tomato. Add the tomato past, 2 tablespoons water, ¼ teaspoon sea salt, ground red pepper, and garlic. Blend until smooth.
    • Heat the oil in the saucepan over medium heat. Add the eggplant and cook until tender, about 30 minutes, stirring frequently. Stir in the chopped roasted pepper and the tomato sauce. Cover and cook 5 minutes. Stir in the remaining salt and pepper.

    Nutrition

    Calories: 113kcal | Carbohydrates: 8g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 429mg | Potassium: 327mg | Fiber: 3g | Sugar: 4g | Vitamin A: 374IU | Vitamin C: 12mg | Calcium: 20mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    More Recipes with Eggplant From Other Blogs

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    [Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

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    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

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