Dairy-Free Roasted Eggplant & Pepper Salad
A deeply flavorful, dairy-free Middle Eastern-inspired cooked vegetable salad
Equipment
- Steamer pot
- Large cooking pot
- Vegetable masher or large fork
- Airtight containers for storage
Ingredients
- 2 Medium Eggplants
- 2 Red Peppers
- 3 Green Chili Peppers
- 4 Tomatoes, peeled
- 1 Whole Head of Garlic, peeled
- 4 tbsp Olive Oil
- ¼ Teaspoon Black Pepper
- ¼ Teaspoon Turmeric
- ¼ Teaspoon Hot Paprika
- 1 Pink Himalayan Salt
- ½ Teaspoon Sweet Paprika
Instructions
- Place all vegetables and garlic into a steamer pot with water and steam for 30 minutes until completely soft.
- Heat olive oil in a large pot over medium heat.
- Add all steamed vegetables and spices to the pot. Stir well, cover, and cook on low heat for 10 minutes.
- Use a vegetable masher to gently crush all the vegetables into a chunky mixture.
- Cook for a further 10 minutes on low heat until fully cooked and fragrant.
- Allow to cool completely, then transfer to airtight containers and refrigerate.
- Serve cold or at room temperature over bread with tahini, as a side dish, or as a dip.
Notes
- For a milder version, reduce or remove the green chili peppers and replace hot paprika with sweet paprika.
- The salad tastes even better the next day as the flavors continue to develop in the fridge.
- To peel tomatoes easily, score the skin, blanch in boiling water for 30 seconds, then transfer to cold water.
- This salad freezes beautifully for up to 3 months.
Amount per serving(approx varies): 250 Calories – 18g Protein- 78g Total Fat – 41 g Fibers – 0 mg Cholesterol – 273 mg Sodium – 62 mg Magnesium – 40 g Unsaturated Fat – 4005 mg Potassium