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Israeli Eggplant Salad with Peppers and Onion

Eggplant Salad with Peppers and Onion

Gila Scherer
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer, Salad
Cuisine Israeli
Servings 4 People
Calories 304 kcal

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

Calories: 304kcalCarbohydrates: 29gProtein: 4gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 12mgPotassium: 811mgFiber: 10gSugar: 19gVitamin A: 2933IUVitamin C: 126mgCalcium: 46mgIron: 1mg
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