Middle Eastern Eggplant Salad (WFPB)

by Ellen Kanner
A blue and white plate topped with hummus, cooked eggplant salad, grains, greens, and pita wedges, all on a navy tablecloth.

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 jalapeño, chopped
15-ounce can diced tomatoes
1 tablespoon tomato paste
1 teaspoon ground allspice
1 handful parsley, chopped
Sea salt, to taste
Toasted pine nuts for garnish, optional

  1. Heat oil in a large skillet over medium-high heat. Add eggplant, garlic, onion, and jalapeño, and cook, stirring, until vegetables soften, about 8 to 10 minutes.
  2. 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.
  3. Add chopped parsley and optional pine nuts. Serve warm or at room temperature.
  4. Serve over greens with whole grain pita for scooping.

  1. Ellen Kanner is the soulful vegan award-winning author of Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner (VegNews’ Book of the Year, PETA’s debut Book of the Month Club pick) and the e-book Beans: A Handful of Magic. Find more of her recipes and writing at Soulful Vegan.

Sweet Potato Challah An Atlanta based congregation, Beth Tikvah, let us know how incredibly delicious this recipe was. Appetizer
Vegan Moussaka (Gluten-Free) My dinner table is always full for Jewish holidays. Friends, family, visitors from afar, and strays and strangers from...
Vegan Aviyal (Kerala-style Avial Vegetable Subji) What could be better than a dish that is not only suitable to be offered as bhoga to the... Main
Vegan Goma Dressing (Japanese Roasted Sesame Dressing) Get ready to sesa-meet your new favorite dressing! It’s time to unlock the ses-amazing potential of your salads! Check... Condiments
Vegan Mercimek Köfte (Turkish Bulgur and Lentil Meatballs) This traditional vegan Turkish appetizer will have you rocking the house party (len)til the break of dawn. These vegan... Main
Vegan Loubia (Moroccan Stewed White Beans) (WFPB) Loubia is here to make you go “beananas” with every nourishing spoonful. You will wonder where this recipe “bean”... Main
Polenta with fresh veggies (WFPB) I’m new to polenta but found it to be delicious and this meal lasted me for three days! Appetizer
Apple Bread (WFPB) This newly created recipe was a hit with all the guests we hosted this weekend. Everyone asked for a... Breakfast
Blueberry Pancakes (WFPB) These delicious blueberry pancakes are super fluffy and you wouldn’t even know they’re actually good for you! Breakfast
Sweet Potato Breakfast Muffins (WFPB) These fluffy muffins use sweet potato and whole wheat flour, making them the perfect light and nutritious breakfast to-go. Breakfast
Matzah Bake This version of a Passover lasagna will be a hit at your Seder, and you’ll be tempted to make... Main
This is the default image
Tofu Egg Salad A perfect sandwich for a picnic… or just a quick and easy lunch! This egg salad is made out... Main