Cinnamony Eggplant Salad
6
servings
Appetizer
Course
Print Recipe
Ingredients
Directions
Ingredients
½ c
olive oil
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1 lb
eggplant, cut into ½-inch cubes
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2 tsp
salt, divided
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½ tsp
freshly ground black pepper, plus more to taste
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1
(6-oz) zucchini, trimmed, halved, and sliced into thin half-moons
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1 sm
green pepper, seeded and diced
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3 tbsp
tomato paste
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1 tbsp
finely minced garlic
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1 ½ tsp
ground cinnamon
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¼ tsp
ground cloves
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½ tsp
ground cumin
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¼ tsp
ground coriander
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1 tsp
sugar
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¾ lb
very ripe tomatoes, cored and diced
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¼ c
water
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Warm spices in savory food are something I’ve come to love. The cinnamon, cloves, black pepper and coriander that punctuate this silky, savory salad are all ingredients in Baharat, a seasoning blend that inspires Arab-Israeli, Israeli, and Palestinian chefs alike.

Directions

  1. Heat the oil in a large skillet over medium-high heat. Toss the eggplant in a large bowl with 1 teaspoon of the salt and the pepper and cook, stirring, until the eggplant begins to brown on all sides, 10 minutes.
  2. Add the zucchini and pepper and cook, stirring, until they begin to soften and the eggplant slumps, 10 minutes.
  3. Add the tomato paste, garlic, cinnamon, cloves, cumin, coriander, and sugar and cook, stirring, until the garlic is fragrant and the tomato paste begins to caramelize, 2 minutes.
  4. Add the tomatoes and cook, stirring, until the vegetables are very soft and the tomatoes have cooked and blended into the eggplant, 15 more minutes. Stir in the remaining teaspoon of salt and cool to room temperature.

Adeena Sussman

Adeena Sussman divides her time between Tel Aviv and New York and is writing an Israeli cookbook to be published by Avery Books in 2019. She is also the author of Tahini, and co-author of ten cookbooks including the New York Times #1 best-selling Cravings by Chrissy Teigen and its upcoming sequel.

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