Amazing Baked Eggplant Salad

Baked vegan eggplant salad with onion, tomato, pepper, garlic and hot pepper - combined well with a wide variety of dishes

  • StartersType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 4Serving/Unit


Eggplant, 1 medium unit
peeled and cut into cubes
Salt, 1 heaping teaspoon
to taste
Olive oil, 1/4 cup
to taste
Onion, 1 medium unit
Olive oil, 1 tablespoon
for frying onions
Tomato, 2 medium units
peeled and cut into strips
Red pepper, 1 medium unit
cut into strips
Garlic, 3 cloves
Hot green pepper, 1 medium unit
Water, 1 tablespoon
Paprika, 1 flat tablespoon
sweet and ground - optional
Parsley, 1 tablespoon
chopped, for garnish - to taste


1. Peel the eggplant (not the whole thing but stripes - "zebra peeling").
2. Cut the eggplant into large cubes and place on baking paper on an oven tray. Salt and drizzle over olive oil.
3. Bake at 390°F (200°C) for about 50 minutes until the eggplants are ready.
4. Heat the 1 tablespoon of olive oil in the pot and fry the chopped onion until transparent.
5. Add the tomatoes, red pepper, garlic and hot pepper, mix well, add 1 tablespoon water (no more) and stir-fry for 5 minutes.
6. Add the eggplants, salt again if necessary and add paprika (not so necessary because we will already have a beautiful color).
7. Finally, sprinkle with chopped parsley and enjoy.
8. Bon appetite (:

Total time: ±1 hour

The preparation method also includes baking and frying.

Nutritional Values Serving/Unit 100 Grams
Calories 231 cal 81 cal
Proteins 3 g 1 g
Carbohydrates 20 g 7 g
Fat 17 g 6 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Rotem Shama Recipe by Rotem Shama
Amazing Baked Eggplant Salad
Spicy and delicious eggplant salad