Prep 20 mins
Cook 9 mins
This refreshing salad can be served warm or chilled in split halves of pita bread along with hummous or baba gannouj and a selection of brined olives.
- 1 lb eggplant, peeled and diced
- 1 red bell pepper, coarsely chopped
- 1⁄2 cup chopped red onion
- 4 tablespoons olive oil
- 8 sun-dried tomatoes
- 1 cup boiling water
- 1 teaspoon sea salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1⁄2 teaspoon paprika
- 2 garlic cloves, minced
- 1⁄2 cup pitted kalamata olives or 1⁄2 cup pitted green olives, chopped
- 1⁄2 cup chopped Italian parsley
- 1⁄8 cup toasted slivered almonds (may substitute pine nuts)
- 1 -2 lemon (juice of, no seeds, amount depending on size)
- 1 tablespoon chopped of fresh mint (optional)
- 4 pita bread rounds (optional)
- Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
- Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
- Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
- In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
- Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste).
- Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.
Was looking for a recipe for baba ganoush, but very happy to have found this instead! The two of us had it tonight with salad leaves, smoked meat & cheese, but fortunately there's enough left to have with falafels & tahini sauce tomorrow! (Only nuts in the cupboard were walnuts which I can recommend!) Many thanks for an excellent recipe!
This was very good. I had to use the sun-dried tomatoes in oil so skipped step 1. Otherwise made no major changes - I used sliced red onion not chopped, half kalamata and half green olives, pine nuts instead of almonds, and just one lemon (it was very juicy - I probably could have used less than one). I did use the optional mint. Served with steaks and baked potatoes for Father's Day lunch and the family all enjoyed it. Thanks for sharing!
Yum! Really delicious, and great new way to use eggplant. I left out the bell pepper and used oil-packed tomatoes, but still delicious. Next time I think I'll cut the salt back a bit and cut the eggplant down into smaller cubes. Thanks for a treat! UPDATE - a year later: I just made this again with some more changes -- I reduced the salt, omitted the paprika, used diced cucumbers in lieu of parsley, white onion instead of red, and pine nuts. Served with lettuce in a whole wheat pita pocket -- FABULOUS!