Middle Eastern Eggplant Salad

Serve warm as a side dish, cold alongside mixed greens, or as a dip with toasted pita triangles.

Serves: 12Hands-on: 20 minutesTotal: 4 hours 20 minutesDifficulty: Easy

Serves: 12


  • 2 eggplants (1 lb.), peeled and cubed
  • 1 Tbsp. olive oil
  • 1 medium onion, peeled and diced
  • 1 Tbsp. tomato paste
  • 2 cloves garlic, peeled and minced
  • 3 Tbsp. lemon juice
  • 2 tsp. kosher salt
  • ½ tsp. ground black pepper
  • ¼ cup sliced black olives


  • Lightly spray interior of a 4-quart slow cooker with cooking spray.
  • Combine all ingredients except the black olives in the slow cooker. Cook on low for 4 hours or until eggplant is very tender.
  • Transfer to a serving bowl. Cover and chill if serving cold. Just before serving, garnish with the sliced black olives.