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This is one of my new favorite ways to enjoy eggplant! This is so delicious I can eat the whole thing!! I love it with pockletless pita bread or flatbread. Try this soon, you won't be sorry - promise!
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5 from 14 votes

Israeli Eggplant

A twice cooked, Israelis-style eggplant from the famous restaurant Zahav. Perfect for eating with flatbread or pita. 
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Meal
Cuisine: Mediterranean
Servings: 4
Calories: 95kcal
Author: Marie

Ingredients

  • 2 medium eggplants washed and cut into 1/2 round slices
  • 2 tbsp kosher salt
  • 1 cup onion chopped
  • 1 cup red bell pepper chopped
  • 1 tbsp ground coriander
  • 1 tsp paprika
  • 1/4 cup sherry vinegar
  • 1/2 cup fresh parsley chopped
  • 1 tbsp lemon juice fresh squeezed

Instructions

Prep the Eggplant

  • Begin by preparing the eggplant. Sprinkle eggplant slices generously with salt to draw out excess moisture. Place them on paper towels or a wire rack and let them sit for 30 minutes. This will help reduce bitterness and improve their texture.

Heat the Oil

  • Add six tablespoons of olive oil to a large frying pan, ensuring enough to coat the bottom of the pan thinly. Heat the oil over medium heat until it shimmers, but make sure it doesn't start smoking.

Fry the Eggplant and Set Aside

  • Once the oil is ready, carefully place the eggplant slices in the pan. Fry them over medium heat until they become nearly charred, approximately 10 minutes per side. Adjust the heat if necessary to prevent burning.
  • Remove the fried eggplant slices from the pan and transfer them to a plate. Set them aside for now.

Prepare the Vegetable Mixture

  • In the same pan (now empty), add two more tablespoons of olive oil. Then, add the red pepper, onion, and spices. Cook these ingredients over medium heat until the vegetables become tender, which should take about 12 minutes.

Combine with Eggplant

  • Once the vegetables are tender, return the fried eggplant to the pan. Add the vinegar and continue cooking until the vinegar has evaporated. Use a wooden spoon to mash the eggplant to your desired consistency as the mixture cooks. This step typically takes around 8 minutes.

Final Touches

  • Remove the pan from heat, and stir in the chopped parsley and freshly squeezed lemon juice. This will add a burst of freshness to your dish.
  • Your delicious eggplant mixture is now ready to be enjoyed! You can serve it either warm or cold, depending on your preference.

Notes

I like to serve this with flatbread

Nutrition

Calories: 95kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 3502mg | Potassium: 732mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1890IU | Vitamin C: 69mg | Calcium: 55mg | Iron: 2mg