Name: Warm Spiced Eggplant Salad
Prep time: 20 min
Total time: 30 min
Ingredients: 1 cup diced onion; 3 cloves garlic, minced, or 1 teaspoon garlic powder; 1 medium globe eggplant, peeled and cut into ¾-inch dice (4 cups); 1 15-oz. can diced tomatoes, undrained (1½ cups); 2 teaspoons berbere or harissa spice blend; Pinch cayenne pepper; ¼ cup chopped fresh cilantro; Sea salt, to taste; 2 whole wheat pita rounds, each cut into 6 triangles; 1 tablespoon chopped fresh parsley; Sea salt, to taste; Freshly ground black pepper, to taste

Prep-time: 20 minutes / Ready In: 30 minutes
Makes 3 cups
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You’ll love this saucy, Ethiopian-spiced eggplant and tomato salad that eats like a dip. Slowly sautéeing the veggies helps release their juices to create a savory sauce that binds the dish together without making things too soggy. Berbere, a delectable spice blend that you can buy at Ethiopian markets or make at home, punches up the flavors with savory-sweet heat that will keep you coming back bite after bite. Stir in some cilantro and parsley to up the aromatics, and then serve this easy snack with a side of whole wheat pita bread to sop up the finger-licking flavors. This scrumptious salad is best served warm or at room temperature so all the ingredients have room to shine.

For more vegan Ethiopian recipes, check out these tasty ideas:

By Darshana Thacker Wendel, Jun 23, 2023

Ingredients

1 cup diced onion
3 cloves garlic, minced, or 1 teaspoon garlic powder
1 medium globe eggplant, peeled and cut into ¾-inch dice (4 cups)
1 15-oz. can diced tomatoes, undrained (1½ cups)
2 teaspoons berbere or harissa spice blend
Pinch cayenne pepper
¼ cup chopped fresh cilantro
Sea salt, to taste
2 whole wheat pita rounds, each cut into 6 triangles
1 tablespoon chopped fresh parsley
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions

Heat a medium saucepan over medium. Add onion, garlic, and ¼ cup water. Cook 10 minutes or until onion is tender, stirring occasionally.
Stir in eggplant; cover and cook 10 minutes or until eggplant is tender. Uncover; cook until lightly browned, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Stir in tomatoes, spice blend, and cayenne pepper. Cook until vegetables easily break down when stirred and the sauce thickens.
Remove from heat and stir in cilantro. Season with salt. Serve warm with pita triangles.

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Andrea3 months ago

This recipe is simple (I chose to use a pre-made harissa spice blend), delicious and a great way to use fresh eggplant and tomatoes from the Farmer’s Market!

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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