Soon my husband and I will be taking a trip to Israel to visit his family, and I am beyond excited for all the Middle Eastern feasting I’m about to embark upon.
One of my absolute favorite Middle Eastern recipes is a Moroccan Eggplant Salad that my mother in law makes. OMG, is it good. I go crazy for it. And every time I visit her or she visits me, she makes me a batch, and of course, I devour it within minutes.
For months, I have tried to create a healthier version of her original recipe — she fries her eggplants in a lot of oil, thus making it not so Weight Watchers friendly. After many failed attempts, I finally got it. My mistake was trying to eliminate the oil. Because the eggplant is so spongy and porous, there just absolutely must be some oil, or it doesn’t work. But instead of frying them, like my mother in law does, I baked them, and then added in a lot less of the oil later. It worked very well, and even my picky husband thought that I had gotten pretty darn close to her version.
So in my Moroccan Eggplant Salad, each serving is just 2 Points, and the flavors are fantastic. Of course, I will always prefer my mother in law’s version over my own, but when I can’t eat hers, I can enjoy my healthy alternative and satisfy my craving for it.
Dina, if you’re reading this…I’m coming….get those eggplants ready!!
Moroccan Eggplant Salad
This delectable, yet low calorie side dish recipe will put a boring green salad to shame. Incredibly flavorful and savory, the smoky roasted eggplants and peppers are perfectly highlighted by the tangy vinegar and garlic. Truly one of my all-time favorite Weight Watchers Recipes.
- 1 large eggplant, sliced in thin ¼” rounds
- 6 mini bell peppers, seeded and sliced into thin rounds
- 4 garlic cloves, sliced
- 1/4 cup fresh parsley, finely chopped
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 3 tbsp white vinegar
- Salt & pepper
- Preheat oven to 350 degrees.
- Line a large baking with parchment paper and mist with a non-fat cooking spray. Evenly spread out eggplants and pepper rounds. Lightly mist them with an olive oil mister or nonfat cooking spray, and then generously sprinkle with salt (I used about a 1 tsp and a half).
- Roast in oven until peppers and eggplants are cooked through and charred well, about 25-30 minutes. Flipping over once about halfway through. Remove from oven and let cool four about 5 minutes.
- In a large bowl, combine the roasted eggplants and peppers with the remaining ingredients. Stir well to combine, and then store in an airtight container and refrigerate overnight.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Diet type: Vegan
Diet tags: Low calorie, Reduced fat, Reduced carbohydrate
Dietary restriction: Kosher
Number of servings (yield): 4
Culinary tradition: Middle Eastern
Entire recipe makes 4 servings
Serving size is about ½ cup
Each serving = 2 Points
PER SERVING: 75 calories; 4g fat; 10g carbohydrates; 3g protein; 6g fiber