Eggplant Salad

IMG_0230

This is a recipe inspired by Lebanese and Israeli cuisine. It also reminds me a lot of eggplant caponata, only without the olives. Eggplant is cooked with bell peppers, tomatoes and spices, and the result is a delicious appetizer that is best served cold. When served cool and a day later, the flavors are augmented. I like to enjoy my eggplant salad in pita bread with an avocado or dollop of Greek-style yogurt.

Enter to win NuNaturals stevia products!

The glowing benefits of the red pepper:

  • is a great source of carotenoids, vitamin C, and vitamin E (antioxidants)
  • contains more than twice the amount of vitamin C that is found in the same serving size of oranges
  • has anti-cancer and anti-inflammatory benefits
  • protects vision
  • wards off arthritis
  • reduces cardiovascular disease, colon cancer and lung cancer
  • is used in traditional Chinese medicine as a natural treatment for blood circulation, indigestion, loss of appetite, swelling, frostbite, nausea, vomiting, and phlegm and toxicities

Eggplant Salad

Find the full recipe @Greatist.

IMG_0183

IMG_0237

IMG_0226

Bon Appetit!

xo Aylin

Twitter: www.twitter.com/glowkitchen

Facebook: www.facebook.com/glowkitchen

Print Friendly
  • Barbara

    I made this for my family the other day. It being winter, I didnt refrigerate it but I did leave it on the counter to cool as you suggested. It was very good. I visited Istanbul a year ago. It is one of my favorite places. I miss some of the marvelous food we ate. Thank you