Eggplant Salad (Salat Chatzilim)

Preparation time: 45 min. Cooking time: 20 min. Serves: 8


a healthier version of an Israeli recipe


  • 2 T olive oil
  • 2 medium eggplant
  • 1 medium red pepper
  • 1 T tomato paste
  • 2 T vinegar
  • 1 T sugar
  • 1-2 T chopped olives or capers


Slice eggplant into 3/4" slices. Salt and let sit 15-20 min. grill over medium heat until dark brown, making sure the middle is very soft. chop red pepper into 3/4" dice and cook in 1 T olive over high heat until somewhat charred Cube eggplant slices after they’re cooked and add to pepper Add tomato paste, vinegar, sugar + 1/2 C of water and cook until the tomato paste doesn’t taste raw (adding more water if it gets too dry). Remove from heat and add capers/olives. Chill. Best served cold/ room temp next day. Taste and add salt if necessary only after it’s been chilled. Serve with pita bread or sliced baguette.



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