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Israeli Eggplant Salad
This eggplant salad is a vegan and cooked salad recipe from Israel. It is made with eggplant, peppers and tomato sauce. This salad is a popular dish in Israel, where it is often served as a side or starter. And it’s perfect for either lunch or dinner!
Ingredients
Large eggplant, peeled and diced into 1-inch cubes
1 Pcs.
Bell peppers, diced into 1-inch cubes
2 Pcs.
Tomato sauce
1/2 Cup
Israeli Olive oil
1/4 Cup
Lemon juice
1/4 Cup
Sugar
1 Tsp
Paprika
1 teaspoon
Garlic, minced
2 Cloves
Dead sea Salt & pepper
to taste
Chopped parsley
for garnish (optional)
Instructions
Step 1
Heat 2-3 tbsp olive oil in a large pan over medium
Step 2
Place the diced eggplant in the pan and cook, stirring occasionally, for 3-5 minutes until lightly golden brown.
Step 3
Add bell peppers to the pan and continue cooking for 2-3 minutes.
Step 4
In a small bowl, mix together tomato sauce, lemon juice, sugar, paprika and minced garlic clove.
Step 5
Pour this mixture over the eggplant and peppers, add salt and pepper, to taste, cover the pot and slowly simmer for 40 minutes till sauce reduced.
Step 6
Serve warm over a bed of lettuce, garnished with chopped parsley, if desired. Enjoy!
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