Eggplant Salad: Shlada De-al Bedenjan Recipe

Name: Eggplant Salad: Shlada De-al Bedenjan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggplant; 1 teaspoon salt, plus more as needed; 2 tablespoons extra-virgin olive oil; 2 large tomatoes, peeled and grated; 1/2 onion, finely chopped; 4 cloves garlic, finely chopped; 1 tablespoon paprika; 1 teaspoon ground cumin; 1/2 teaspoon ground black pepper; 4 flat-leaf parsley sprigs, finely chopped; 4 cilantro sprigs, finely chopped; 2 tablespoons red wine vinegar; 2 lemons, quartered

Servings: persons

4 eggplant
1 teaspoon salt, plus more as needed
2 tablespoons extra-virgin olive oil
2 large tomatoes, peeled and grated
1/2 onion, finely chopped
4 cloves garlic, finely chopped
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
4 flat-leaf parsley sprigs, finely chopped
4 cilantro sprigs, finely chopped
2 tablespoons red wine vinegar
2 lemons, quartered

1
Cut the eggplant into 2-inch cubes.
2
Bring a large pot of salted water to a boil.
3
Add the eggplant and cook until tender, about 5 minutes.
4
Drain.
5
Heat the oil in a large skillet over medium heat.
6
Add the tomato, onion, and garlic and cook, stirring occasionally, for 8 to 10 minutes.
7
Add eggplant, paprika, cumin, black pepper, parsley, and cilantro and cook gently, mashing the ingredients occasionally, until any excess liquid cooks off, about 10 to 12 minutes.
8
Add the vinegar, mix well, and let cool.
9
Transfer the eggplant salad to a platter and garnish with the lemon quarters.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 eggplant, 1 teaspoon salt, plus more as needed, 2 tablespoons extra-virgin olive oil, 2 large tomatoes, peeled and grated, and more.

Yes, Eggplant Salad: Shlada De-al Bedenjan falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant Salad: Shlada De-al Bedenjan

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