Eggplant Salad
Serves: 6-8
  • 3 large eggplants
  • ½ tsp sea salt
  • ¼ cup cold pressed oil for skillet
  • 5 cloves garlic,chopped or pressed
  • ½ cup water
  • ¼ tsp ground turmeric
  • ¼ tsp paprika
  • ¼ tsp ground cumin
  • 1 tbsp tomato paste
  • 1 tbsp cider vinegar
  • ¼ cup sweet red pepper seeded and chopped for garnish
  1. Cut eggplants into ½ inch slices, sprinkle with salt and leave for ½ hour. Wipe dry and lightly brown in skillet, reduce heat, cover and cook until done. Remove and keep warm.
  2. In same skillet stir-fry garlic for a minute, add water, turmeric, paprika, cuminseed, and tomato paste. Simmer mixture over low heat for 5 minutes. Stir in the vinegar.
  3. Pour sauce over eggplant slices and garnish with the chopped red peppers.
  4. Serve at room temperature.
Recipe by Go Dairy Free at