Many traditional Israeli dishes come from the food we eat during our Shabbat (Sabbath) meals. With modern technology advances and our personal lives being busier than they were decades and centuries ago, Friday night dinner still remains an important tradition in most Israeli households. It’s the one time a week when the whole family sits together for some quality time.
Each family has its own traditions regarding where they eat (my boyfriend’s family used to drive over an hour to his grandmother’s every week), who’s invited (is it just immediate family or extended family, too?), and how long the meal is (when I’m at my brother’s, the meal often lasts until the early hours of the morning). Everyone’s meals will consist of a plethora of food (cue leftovers for guests to take home, thanks), usually made from personal family recipes.
Every Israeli Shabbat meal starts with salatim (Hebrew for salads and dips), hummus, and challah bread. This Israeli eggplant salad recipe was inspired by a dish I enjoyed at a friend’s home, where I went for Friday night dinner most weeks for over a year. It was usually served with other salatim as an appetizer, and I can personally attest that it goes great with hummus!
Eggplant is very common in Israeli cooking and is one of my favorite ingredients to work with. Its flavor and texture improve the more you cook it. This roasted eggplant salad recipe gives it a slightly drier finish once it’s cooked. This works perfectly with the soft, sticky textures of the fried pepper and onion, allowing it to absorb their flavors and the flavor from the dressing.
This salad can be eaten immediately but also tastes great the next day after the flavors have developed. It’s very similar to zaalouk (Moroccan eggplant and pepper salad). The main difference is roasted versus fried eggplant, and the Moroccan version adds a few spices.
FAQs
Does roasted eggplant need to be peeled?
No, you don’t have to peel eggplant before roasting it. Some people prefer it, but it’s not necessary.
Do you need to salt eggplant before roasting?
Yes, I recommend salting eggplant before roasting, as it helps draw out the moisture.
Is this Israeli eggplant salad vegan?
Yes, this roasted eggplant and pepper salad is vegan, dairy-free, and gluten-free.
How do you serve Israeli eggplant salad?
This is a versatile dish you can serve several ways:
- Serve the salad as an appetizer alongside pita bread chips, challah bread, or tortilla chips.
- Add it to your sandwich with hummus.
- Enjoy it as a side dish with a main meal like grilled chicken, fish, falafel, or Armenian losh kebab (lamb burgers).
How do you store roasted eggplant salad?
You can refrigerate it for up to a week in an airtight container. But it’s best served at room temperature and not cold.
Eggplant Salad with Peppers and Onion
Ingredients
- 2 medium Eggplants, halved lengthwise, then cut into ⅓-inch slices
- ¼ cup Extra virgin olive oil for brushing
- Salt
- 2 tbsps Extra virgin olive oil for frying
- 3 Red bell peppers, cut into strips
- 2 White onions, halved and cut into thin slices
- 3 cloves Garlic, minced
- Salt
- ½ tsp Freshly squeezed lemon juice
- 1 tbsp White vinegar
- 1 tbsp Silan (date syrup), molasses, or honey; see Prep Note
- 1 handful Fresh parsley, chopped
Instructions
- Place a rack in a medium-high position in the oven and preheat it to 375 degrees F. Line 1 or 2 baking trays with parchment paper.
- Lay the eggplant slices on the tray and gently brush each one with olive oil. Flip the eggplants over and brush the other side with olive oil. Sprinkle a small amount of salt over the eggplant.
- Cook the eggplant on the medium-high rack in the oven for 20 to 25 minutes, flipping them halfway through or until they darken in color and are slightly soft. The eggplant may also shrivel a bit.
- Meanwhile, heat the olive oil in a large frying pan over medium-high heat.
- Add the peppers and onions and give them a gentle stir. Fry them for a few minutes until the onions become translucent.
- Add the minced garlic and a dash of salt, and fry the vegetables for 2 minutes, then reduce the heat to medium.
- Continue frying the vegetables for 15 to 20 minutes, stirring occasionally to prevent sticking/burning. The peppers will become soft and begin imparting a bit of color to the onions. The vegetables will be ready when the peppers and onions have softened, and only just started to brown. If they’re browning too quickly, you can try turning the heat down or adding water, a tablespoon at a time, to prevent them from burning.
- Transfer the cooked peppers and onions to a medium-sized bowl, and add the cooked eggplant.
- Add the lemon juice, vinegar, and silan and stir everything together well. Add the minced parsley, gently toss it into the salad, and serve.
Nutrition
About the Author: Gila Scherer
