16 Eggplant Israeli Recipe Experience Flavor Like Never Before!

Published on: Mar 31, 2024

Eggplant is a versatile and healthy vegetable that is widely used in Mediterranean and Middle Eastern cuisine. It is a staple in Israeli cooking and is featured in many traditional recipes. One such recipe is the Israeli eggplant salad, or "salat katzutz," which translates to "chopped salad." This dish is a perfect combination of smoky, tangy, and refreshing flavors, making it a popular side dish or appetizer. In this article, we will explore the history and cultural significance of eggplant in Israel, as well as provide a step-by-step guide to making this delicious Israeli eggplant salad.

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Israeli Style Eggplant (twice Cooked)

Main Ingredients: Eggplant, Kosher Salt, Onion, Red Bell Pepper, Ground
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This recipe takes the traditional Beer Can Chicken to a whole new level with the addition of Israeli-style eggplant. The eggplant is twice cooked, giving it a crispy exterior and a tender, flavorful interior. Serve this dish with a side of couscous and a cold beer for the ultimate summertime meal.
2 of 20

Balsamic Roasted Vegetable Sandwich

Main Ingredients: Eggplant, Red Pepper, Zucchini, Onion, Balsamic
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For a vegetarian option, try this Balsamic Roasted Vegetable Sandwich. The roasted vegetables, including eggplant, bell peppers, and zucchini, are marinated in a balsamic vinaigrette and then grilled to perfection. Serve on a toasted ciabatta bun with some feta cheese for a delicious and filling meal.
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PLANTAIN LASAGNE WITH RAINBOW SLAW

Main Ingredients: Olive Oil, Spring Onions, Garlic, Ginger, Scotch Bonnet
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This unique take on lasagne features layers of grilled plantains, black beans, and a rainbow slaw made with cabbage, carrots, and bell peppers. Top it off with some avocado slices and a dollop of sour cream for a burst of flavor in every bite.
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Summer Vegetable Hash with Brown Rice + Poached Egg

Main Ingredients: Eggplant, Zucchini, Yellow Squash, Green Beans
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Looking for a healthy and flavorful option? This Summer Vegetable Hash with Brown Rice and Poached Egg is the perfect dish for you. It features a variety of grilled vegetables, including eggplant, zucchini, and corn, served over a bed of brown rice and topped with a perfectly poached egg.
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Vegan BLTA

Main Ingredients: Maple Syrup, Olive Oil, Apple Cider Vinegar, Low Sodium
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If you're a fan of the classic BLT sandwich, you'll love this vegan version featuring Beer Can Chicken. The "B" in this BLTA stands for eggplant bacon, which is made by marinating slices of eggplant in a savory mixture, and then grilling them to crispy perfection. Layer the eggplant bacon with lettuce, tomato, and avocado for a delicious and guilt-free sandwich.
6 of 20

Roasted Vegetable Salad

Main Ingredients: Eggplant, Butternut Squash, Medium Zucchini, Seeds
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For a lighter option, try this Roasted Vegetable Salad featuring a variety of grilled vegetables, including eggplant, bell peppers, and onions. Toss the vegetables with some quinoa and a homemade balsamic vinaigrette for a refreshing and healthy meal.
7 of 20

Low Carb Eggplant Bites

Main Ingredients: Eggplant, Vegan Mayonnaise, Unsweetened Almond Milk
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If you're watching your carb intake, these Low Carb Eggplant Bites are the perfect appetizer or side dish. The eggplant is sliced and grilled, then topped with a mixture of ricotta cheese, parmesan cheese, and fresh herbs. These bites are a delicious and low-carb alternative to traditional breaded eggplant.
8 of 20

Green Monster Veggie Burger

Main Ingredients: Frozen Peas, Kale, Florets, Broccoli, Celery Stalk
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This Green Monster Veggie Burger is not your average veggie burger. The patty is made with a combination of grilled eggplant, zucchini, and spinach, giving it a vibrant green color. Top it off with some guacamole, sprouts, and hummus for a healthy and flavorful meal.
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Roasted Eggplant Sandwiches with Vegan Arugula Walnut...

Main Ingredients: Eggplant, Olive Oil, Salt, Pepper, Arugula, Basil
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This sandwich is a perfect combination of flavors and textures. The roasted eggplant is topped with a homemade vegan arugula walnut pesto and sliced almonds for a crunchy kick. Serve it on a crusty baguette for a satisfying and delicious meal.
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Spinach and Eggplant Salad

Main Ingredients: Fresh Spinach Leaves, Cherry Tomatoes, Red Onion
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This refreshing and healthy salad features grilled eggplant, spinach, and cherry tomatoes. It is dressed with a simple yet flavorful lemon vinaigrette and topped with crumbled feta cheese for a burst of tanginess. Serve this as a side dish or add some grilled chicken for a complete meal.
11 of 20

Vegan Shuba (Eggplant under the sea)

Main Ingredients: Beetroot, Medium Carrots, Medium Potatoes, Purple
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This vegan version of the traditional Russian Shuba salad features layers of grilled eggplant, potatoes, carrots, and beets. The salad is dressed with a tangy vegan mayonnaise and topped with chopped walnuts for a crunchy texture. Serve this colorful dish as an appetizer or a side dish.
12 of 20

South Carolina Vegan Catfish and Coleslaw

Main Ingredients: Green Cabbage, Red Cabbage, Large Carrot, White Onion
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This vegan version of the classic southern dish features grilled eggplant as the "catfish" and a homemade coleslaw made with shredded cabbage, carrots, and a vegan mayonnaise dressing. Serve this dish with some cornbread for a hearty southern meal.
13 of 20

Scrumptious Roasted Vegetables

Main Ingredients: Eggplant, Large Carrot, Red Onions, Red Bell Pepper
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This simple yet delicious dish features a variety of grilled vegetables, including eggplant, zucchini, and bell peppers. The vegetables are tossed in a garlic herb marinade and then roasted to perfection. Serve as a side dish or add some grilled chicken for a complete meal.
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Baked Eggplant

Main Ingredients: Eggplant, Large Egg, Seasoned Breadcrumbs, Olive Oil
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If you're looking for a fuss-free and easy recipe, this Baked Eggplant is the perfect choice. The eggplant is simply sliced, brushed with some olive oil and balsamic vinegar, and then baked in the oven until tender. Serve as a side dish or add some mozzarella cheese for a delicious appetizer.
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Eggplant Parmesan

Main Ingredients: Eggplant, Kosher Salt, Italian Seasoned Breadcrumbs
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This classic Italian dish is made even better with the addition of grilled eggplant. The eggplant is breaded and fried until crispy, then topped with tomato sauce and mozzarella cheese. Serve with some spaghetti and a cold beer for a hearty and flavorful meal.
16 of 20

Baked Ratatouille

Main Ingredients: Zucchini, Yellow Squash, Eggplants, Roma Tomatoes
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This healthy and delicious dish features a variety of grilled vegetables, including eggplant, zucchini, and bell peppers, baked in a tomato sauce. Serve this hearty dish with some crusty french bread for a complete meal.
17 of 20

Szechuan Eggplant

Main Ingredients: Eggplant, Shallots, Minced Garlic, Chilli Sauce, Soya
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This flavorful dish features grilled eggplant tossed in a spicy Szechuan sauce. Serve with some rice noodles and top with chopped peanuts for a delicious and satisfying meal.
18 of 20

Ratatouille

Main Ingredients: Eggplant, Salt, Extra Virgin Olive Oil, Medium
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This classic French dish features layers of grilled vegetables, including eggplant, zucchini, and tomatoes, baked in a tomato sauce and topped with parmesan cheese. Serve with some crusty french bread for a hearty and delicious meal.
19 of 20

Eggplant Fricassée

Main Ingredients: Eggplants, Tomatoes, Sweet Onions, Extra Virgin Olive
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This traditional Turkish dish features grilled eggplant topped with a savory tomato sauce and served with yogurt and rice. The combination of flavors and textures makes this dish a must-try for any eggplant lover.
20 of 20

Tuscan Pork Sandwich

Main Ingredients: Pork Chops, Olive Oil, Dijon Style Mustard, Lemon
Last but certainly not least, this Tuscan Pork Sandwich features grilled eggplant, sliced pork, grilled onions, and provolone cheese. The sandwich is then topped with a flavorful pesto mayo and served on a toasted ciabatta bun. Serve with a cold beer for a satisfying and delicious meal.

The History and Cultural Significance of Eggplant in Israel

The eggplant, also known as "aubergine" in some parts of the world, is believed to have originated in India and was first introduced to the Mediterranean region by Arab traders. It quickly became a popular ingredient in Middle Eastern cuisine, and as a result, it also made its way to Israel. Today, eggplant is grown and consumed in large quantities in Israel, and it has become an integral part of the country's culinary culture. In Israel, eggplant is known as "hatzil" in Hebrew, which is derived from the Arabic word "al-badinjan." This shows the strong influence of Arab cuisine on Israeli cooking. Eggplant is also considered a symbol of fertility and prosperity in many Middle Eastern cultures, and it is often included in dishes served during special occasions and celebrations.

The Israeli Eggplant Salad Recipe

Now, let's dive into the main attraction – the Israeli eggplant salad recipe. This dish is incredibly simple to make and requires only a few basic ingredients. The key to its deliciousness lies in the preparation and cooking method of the eggplant. To start, you will need 2 medium-sized eggplants, 2 tomatoes, 1 red onion, 1 red bell pepper, 2 cloves of garlic, 1 lemon, olive oil, salt, and pepper. Begin by preheating your oven to 400 degrees Fahrenheit. Then, wash and dry the eggplants, poke them with a fork, and place them on a baking sheet. Roast the eggplants in the oven for 30-40 minutes, until the skin is charred and the flesh is soft. Once the eggplants are done, remove them from the oven and let them cool. While waiting, chop the tomatoes, red onion, and red bell pepper into small pieces. Once the eggplants are cool enough to handle, peel off the charred skin and mash the flesh with a fork. Add the mashed eggplant to the chopped vegetables, and mix well. Then, mince the garlic cloves and add them to the mixture. In a separate bowl, prepare the dressing by combining the juice of 1 lemon, 2 tablespoons of olive oil, and a pinch of salt and pepper. Pour the dressing over the eggplant mixture and mix well. Let the salad sit for at least 30 minutes before serving, to allow the flavors to meld together. This Israeli eggplant salad is a perfect accompaniment to grilled meats, pita bread, or as a topping for falafel sandwiches. It is also a great option for vegetarians and vegans, as it is packed with nutrients and flavor. In conclusion, eggplants have a rich history and cultural significance in Israel, and the Israeli eggplant salad is a delicious representation of that. With its simple ingredients and easy preparation method, this salad is a must-try for anyone looking to explore the flavors of Israeli cuisine. So, next time you want to impress your family and friends with a unique and tasty dish, give this Israeli eggplant salad a try – you won't be disappointed! Convert HTML code:

The History and Cultural Significance of Eggplant in Israel

The eggplant, also known as "aubergine" in some parts of the world, is believed to have originated in India and was first introduced to the Mediterranean region by Arab traders. It quickly became a popular ingredient in Middle Eastern cuisine, and as a result, it also made its way to Israel. Today, eggplant is grown and consumed in large quantities in Israel, and it has become an integral part of the country's culinary culture.

In Israel, eggplant is known as "hatzil" in Hebrew, which is derived from the Arabic word "al-badinjan." This shows the strong influence of Arab cuisine on Israeli cooking. Eggplant is also considered a symbol of fertility and prosperity in many Middle Eastern cultures, and it is often included in dishes served during special occasions and celebrations.

The Israeli Eggplant Salad Recipe

Now, let's dive into the main attraction – the Israeli eggplant salad recipe. This dish is incredibly simple to make and requires only a few basic ingredients. The key to its deliciousness lies in the preparation and cooking method of the eggplant.

To start, you will need 2 medium-sized eggplants, 2 tomatoes, 1 red onion, 1 red bell pepper, 2 cloves of garlic, 1 lemon, olive oil, salt, and pepper. Begin by preheating your oven to 400 degrees Fahrenheit. Then, wash and dry the eggplants, poke them with a fork, and place them on a baking sheet. Roast the eggplants in the oven for 30-40 minutes, until the skin is charred and the flesh is soft.

Once the eggplants are done, remove them from the oven and let them cool. While waiting, chop the tomatoes, red onion, and red bell pepper into small pieces. Once the eggplants are cool enough to handle, peel off the charred skin and mash the flesh with a fork. Add the mashed eggplant to the chopped vegetables, and mix well. Then, mince the garlic cloves and add them to the mixture.

In a separate bowl, prepare the dressing by combining the juice of 1 lemon, 2 tablespoons of olive oil, and a pinch of salt and pepper. Pour the dressing over the eggplant mixture and mix well. Let the salad sit for at least 30 minutes before serving, to allow the flavors to meld together.

This Israeli eggplant salad is a perfect accompaniment to grilled meats, pita bread, or as a topping for falafel sandwiches. It is also a great option for vegetarians and vegans, as it is packed with nutrients and flavor.

In conclusion, eggplants have a rich history and cultural significance in Israel, and the Israeli eggplant salad is a delicious representation of that. With its simple ingredients and easy preparation method, this salad is a must-try for anyone looking to explore the flavors of Israeli cuisine. So, next time you want to impress your family and friends with a unique and tasty dish, give this Israeli eggplant salad a try – you won't be disappointed!

16 eggplant israeli recipe Experience flavor like never before!

Israeli Style Eggplant (twice Cooked)

yield: 4 total time: 55 minutes
4.3 Stars (27 reviews)
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Ingredients

  • 2 eggplant medium, washed and cut into 1/2 round slices
  • 2 tablespoons kosher salt
  • 1 cup onion chopped
  • 1 cup red bell pepper chopped
  • 1 tablespoon ground coriander
  • 1 teaspoon paprika
  • 1/4 cup sherry vinegar
  • 1/2 cup fresh parsley, chopped
  • 1 tablespoon lemon juice fresh

Nutrition

  • Calories : 100 calories
  • Carbohydrate : 24 grams
  • Fiber : 10 grams
  • Protein : 4 grams
  • Sodium : 3600 milligrams
  • Sugar : 9 grams
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