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Amazing Tasty Eggplant Jewish Salad

I realize I don’t cook as much during summer as I do during the fall or even better, the painfully long winter. But when I do get a summer cooking buzz, I like to go out of my comfort zone and try new and refreshing things. This weekend I had an illumination as we were celebrating my dad’s bday. I wasn’t the one having guests over, which made it easier for me to focus on one recipe that would make for a great appetizer. Having only 1 dish to prepare gave me a little bit more liberty in my choice of ingredients and the price I was willing to pay for them. This added to the fact that I was cooking for some of my favorite people in the world, it’s only normal I was super inspired and decided to go all out!

This recipe was absolutely a-m-a-z-i-n-g. Refreshing for a warm summer night, easy to prepare if your idea of cooking involves enjoying a nice cold drink in the sun before dinner! I even used the leftovers mixed with some tofu noodles. Now that’s some seriously good food!

Eggplant Jewish Salad Serves 6 people as an appetizer - Preparation: 50 minutes



  • 1 large eggplant

  • Frying oil

  • Salt

  • 2 large tomatoes cut in small quarters

  • 3 bell peppers of various colors, cut in medium size pieces

  • 2 garlic cloves, minced

  • 1 small can of tomato paste

  • 1/4 tsp paprika

  • 1/4 tsp carvi

  • 1/4 tsp harissa

  • 7 tbsp olive oil

  • 1/4 cup seedless kalamata olives

  • Salt & Pepper

  • Roasted pine nuts (optional)

  • Coriander (optional)


  1. Clean and cut the eggplant in slices of about 1/2-inch thickness. Salt them on both sides and lay them on a cookie sheet for about 1 hour.

  2. Heat the olive oil over medium heat and add the bell peppers. Cook for about 10 minutes until they become slightly soft. Add salt. Add the tomatoes and cook for another 15 minutes. Add the garlic and the harissa. Add the carvi, paprika and tomato paste and cook over low heat for another 15 minutes. Add the olives towards the end of cooking time. Set aside.

  3. Wipe the eggplants to take off the excess water that came out. Roast them in the frying oil.

  4. Serve the peppers and tomatoes mixture over a slice of eggplant. Decorate with a bit of fresh coriander and roasted pined nuts.

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