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Middle Eastern Eggplant Salad

This easy salad does double duty, serving for both International Mediterranean Diet Month and National Salad Month. It offers loads of vibrant flavors and unlike many eggplant recipes, is easy on the oil. Enjoy with tabbouleh, hummus and other Mediterranean marvels as part of a mezze — small plates that make up a meal.


  • 2 tablespoons olive oil
  • 1 eggplant diced
  • 3 cloves garlic chopped
  • 1 onion chopped
  • 1 jalapeno chopped
  • 15 ounce can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon allspice
  • 1 handful parsley chopped
  • sea salt to taste
  • toasted pinenuts for garnish


  • Heat oil in a large skillet over medium-high heat. Add eggplant, garlic, onion and jalapeno, and cook, stirring, until vegetables soften, about 8 to 10 minutes.
  • Add tomatoes, tomato paste and allspice. Bring to a simmer, then reduce heat to medium. Keep cooking, stirring occasionally, for 20 minutes or until the vegetables are very tender and the tomatoes have thickened.
  • Add chopped parsley and optional pine nuts. Serve warm or at room temperature.
  • Serve over greens with whole grain pita for scooping.