Warm Eggplant Salad – “Mr. Popular” is making his moves in America

Thinking of eggplant (because who doesn’t… 🙂 ), I noticed that a lot of the people I know have solid and strong culinary feelings towards eggplants; not so much towards peppers or carrots or even zucchini, but something about eggplants make people declare loud and clear whether they like them (maybe even love them) or not.

As far as popularity, in Israeli cuisine an eggplant can easily be called “Mr. Popular”. Eggplant is that kid who everybody knows and hi fives him in the hallway; he’s that kid who gets along with everyone, even though he doesn’t need to be the center of attention. Here in the U.S., the story is a little different: based on eggplant Parmesan you can’t really call eggplant popular… and I am on a mission to make a difference! 🙂

There is so much to do with eggplant! (And I promise to continue proving it in future posts)

Today I am making my signature warm eggplant salad, which is more like an eggplant jam or spread. It is so delicious it is addictive and it already converted many who admitted to my ears they want nothing to do with eggplant.

Yes, this dish made them cross over to the eggplant side…

Just letting you know: This one you must eat with a good piece of pita or you may spread it on a fresh piece of bread to create a glorious sandwich …

You will need:

2 tbsp. Olive oil

3 tbsp. Canola Oil

2 medium Eggplants

4 large cloves of Garlic

2 tbsp. Balsamic Vinegar

2 tbsp. Silan (Date Syrup)

1 tbsp. fresh Thyme leaves

1 tbsp. Sweet Paprika

1 tsp. Black Pepper

1 tsp. Salt

Bread of your choice…(I like a charred pita)

a word about Silan:

Silan is date syrup- its great sweet taste and texture (just a little looser than honey) makes it another wonderful natural substitute to sweeteners. Nowadays found in special/gourmet stores, but also starting to be found in other grocery stores; of course it is very much available online. When you purchase Silan, just make sure to go over the ingredient list to find one ingredient: Dates ONLY! (some companies add sugar or other type of glucose to the dates and I just find it unfair)

Let’s get to work:

I like to work with a wide (mine is 12’’ inch wide) iron cast pan to achieve even cooking: spreading the heat equally and allowing most eggplants cubes to be arranged in one layer.

Start by coating your pan with both oils and warming them to a medium-high heat. Meanwhile cube your eggplants to about an inch an inch and a half sized cubes. The easy way will be cutting the eggplants length wise one or two times and continue to cut into strips and then creating your cubes…

Nice and unified cubesTo the hot oil add eggplants cubes. Try to arrange them in one layer and be careful the oil is HOT! Please don’t worry if you see the oil disappears; eggplants are known as oil sponges at first, but if you continue to cook them in medium-high heat the oil will reappear in the pan.After about 6-7 minutes the bottom of the eggplants cubes start to get a golden or light brownish color. At this point turn them over using a spatula or a slotted turner… hey, the other side needs to get browning too.As the eggplants start changing their color and soften add the minced garlic.

Continue cooking on medium-high heat

Add the paprika and black pepper.Keep cooking as the eggplants continue to change their color.

Mince the Thyme minus the woody stems and add to the eggplants.

Can you believe it? This color just got better!

Time to deglaze this goodness: exposing the bottom of the pan, add the balsamic vinegar and allow it to evaporate a bit still on medium-high heat, it takes no longer than one minute. Then add salt.Mix the eggplants and cook for couple more minutes. At this point your eggplants cubes are mostly melted into an almost jam looking spread….

Add the Silan and cook for just one more minute. Now you may turn the heat off. The eggplant salad is ready.

Go grab your bread! You got to give it a try when it’s freshly made and still warm…

a little tip:

You can make AMAZING sandwiches with this salad. Choose bread with a little depth maybe sunflower seeded one or an olive or rosemary Ciabatta. Goat cheese and arugula in this sandwich are a heavenly combination.

If you don’t feel like making a sandwich you can serve it as a side with charred pita…

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Quick Recipe:

Eggplant Salad-

Use a wide iron cast pan. (10’’ – 13’’ inches will do the job)

Combine both Oils in the pan and warm on medium-high heat.

Cut Eggplants into 1’’ inch cubes.

Add Eggplants cubes to the hot Oil and arrange in one layer.

Cook for about 7 minutes until the Eggplants bottoms get brown.

Turn over the Eggplants cubes to achieve browning on the other side.

Add Garlic and stir.

Add Paprika and Black Pepper minced Rosemary and Thyme while the Eggplants continue to cook.

Add Balsamic Vinegar revealing the bottom of the pan and deglaze for one minute.

Add Salt and mix together.

Add Silan and mix cooking for additional one minute.