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Moroccan Eggplant Salad 🍆 | Easy Shabbat Recipe | Batel’s Kitchen Looking for a delicious Moroccan eggplant salad to serve for Shabbat? ❤️ This flavorful cooked Moroccan-inspired recipe combines oven-roasted eggplant, fresh tomatoes, bell peppers, garlic, and warm Moroccan spices to create a rich, beautifully caramelized dish your whole family will love! The eggplant is roasted until golden brown, then simmered with tomatoes and peppers until tender and full of flavor. Serve it cold as part of your Shabbat table, warm over rice or quinoa, or with fresh challah for the perfect bite! This is one of our favorite Moroccan-inspired salads for Shabbat and family gatherings. Simple ingredients, incredible flavor, and a delicious way to enjoy vegetables! 🍆 MOROCCAN EGGPLANT SALAD RECIPE INGREDIENTS • 2-3 medium eggplants • 2-3 juicy tomatoes • 2 bell peppers, red • 4 tablespoons extra virgin olive oil, divided • 1½ cups water • 1 tablespoon paprika • 1 teaspoon cumin • 1 teaspoon sugar • Salt and black pepper, to taste • 8 cloves garlic, chopped • Fresh cilantro or parsley, chopped, for garnish INSTRUCTIONS Step 1: Roast the Eggplant 1. Preheat the oven to 475°F using the Roast or Air Fryer setting. 2. Wash the eggplants, pat them dry, and slice into ½-inch-thick rounds. 3. Line a baking sheet with parchment paper and drizzle with approximately 2 tablespoons of olive oil. 4. Arrange the eggplant slices in a single layer. Season with salt and black pepper to taste, then drizzle with a little more olive oil. 5. Roast for 20–25 minutes, checking occasionally. Flip the slices if needed, especially if the bottoms have not browned. Roast until golden brown. Step 2: Prepare the Tomatoes and Peppers 1. Slice the tomatoes and bell peppers. 2. Arrange them in the bottom of a wide, shallow pot. 3. Drizzle with the remaining 2 tablespoons of olive oil. 4. Cover and cook over medium-high heat for about 5 minutes, until the vegetables soften and steam. Step 3: Add the Roasted Eggplant 1. Turn off the heat. 2. Remove the eggplant from the oven and carefully arrange the roasted slices on top of the tomatoes and peppers. Step 4: Prepare the Sauce 1. In a bowl, combine 1½ cups of water with the paprika, cumin, sugar, salt, and black pepper. 2. Mix well and pour the seasoned water over the eggplant. 3. Garnish with the chopped garlic and fresh cilantro or parsley. Step 5: Simmer Until Caramelized 1. Cover the pot and cook over medium-high heat for approximately 15–20 minutes. 2. Continue cooking until all the liquid has evaporated completely and the tomatoes have caramelized. The goal is a rich, concentrated sauce with no excess liquid. 3. Remove from the heat and allow the dish to cool. Step 6: Chill and Serve Transfer the eggplant salad to a container and refrigerate until completely chilled. HOW TO SERVE ❤️ For Shabbat: Serve cold as part of your traditional Shabbat spread. 🥗 For a vegetarian meal: Serve warm over a bed of rice or quinoa. 🥖 The classic way: Enjoy with fresh challah to soak up all those delicious Moroccan flavors! ✨ BATEL’S KITCHEN TIP The secret to this dish is allowing the liquid to evaporate completely so the tomatoes caramelize and the eggplant absorbs all the delicious flavors of the garlic, herbs, and spices. 💚 WELCOME TO BATEL’S KITCHEN! My mission is to inspire families to enjoy healthier, delicious homemade meals using simple ingredients and the goodness of nature. Subscribe for more wholesome recipes, family-friendly meals, plant-based inspiration, and delicious dishes for your Shabbat table! 🔔 Don't forget to LIKE, COMMENT, and SUBSCRIBE! 💬 What is your favorite Moroccan salad to serve on Shabbat? Let me know in the comments! SEO KEYWORDS Moroccan eggplant salad, Moroccan eggplant recipe, Moroccan salad recipe, roasted eggplant salad, easy eggplant recipe, Shabbat recipes, Shabbat salads, Moroccan Shabbat food, Jewish food recipes, Mediterranean eggplant recipe, oven roasted eggplant, eggplant with tomatoes, eggplant with peppers, healthy vegetarian recipes, plant based recipes, vegan Moroccan recipes, easy vegetable side dishes, make ahead salads, Moroccan cuisine, Batel's Kitchen #MoroccanEggplant #EggplantSalad #MoroccanFood #ShabbatRecipes #ShabbatSalads #MoroccanRecipes #HealthyRecipes #VegetarianRecipes #VeganRecipes #MediterraneanFood #BatelsKitchen
Mom's Cooked Moroccan Eggplant Salad!
Moroccan Eggplant Salad 🍆 | Easy Shabbat Recipe | Batel’s Kitchen Looking for a delicious Moroccan eggplant salad to serve for Shabbat? ❤️ This flavorful cooked Moroccan-inspired recipe combines oven-roasted eggplant, fresh tomatoes, bell peppers, garlic, and warm Moroccan spices to create a rich, beautifully caramelized dish your whole family will love! The eggplant is roasted until golden brown, then simmered with tomatoes and peppers until tender and full of flavor. Serve it cold as part of your Shabbat table, warm over rice or quinoa, or with fresh challah for the perfect bite! This is one of our favorite Moroccan-inspired salads for Shabbat and family gatherings. Simple ingredients, incredible flavor, and a delicious way to enjoy vegetables! 🍆 MOROCCAN EGGPLANT SALAD RECIPE INGREDIENTS • 2-3 medium eggplants • 2-3 juicy tomatoes • 2 bell peppers, red • 4 tablespoons extra virgin olive oil, divided • 1½ cups water • 1 tablespoon paprika • 1 teaspoon cumin • 1 teaspoon sugar • Salt and black pepper, to taste • 8 cloves garlic, chopped • Fresh cilantro or parsley, chopped, for garnish INSTRUCTIONS Step 1: Roast the Eggplant 1. Preheat the oven to 475°F using the Roast or Air Fryer setting. 2. Wash the eggplants, pat them dry, and slice into ½-inch-thick rounds. 3. Line a baking sheet with parchment paper and drizzle with approximately 2 tablespoons of olive oil. 4. Arrange the eggplant slices in a single layer. Season with salt and black pepper to taste, then drizzle with a little more olive oil. 5. Roast for 20–25 minutes, checking occasionally. Flip the slices if needed, especially if the bottoms have not browned. Roast until golden brown. Step 2: Prepare the Tomatoes and Peppers 1. Slice the tomatoes and bell peppers. 2. Arrange them in the bottom of a wide, shallow pot. 3. Drizzle with the remaining 2 tablespoons of olive oil. 4. Cover and cook over medium-high heat for about 5 minutes, until the vegetables soften and steam. Step 3: Add the Roasted Eggplant 1. Turn off the heat. 2. Remove the eggplant from the oven and carefully arrange the roasted slices on top of the tomatoes and peppers. Step 4: Prepare the Sauce 1. In a bowl, combine 1½ cups of water with the paprika, cumin, sugar, salt, and black pepper. 2. Mix well and pour the seasoned water over the eggplant. 3. Garnish with the chopped garlic and fresh cilantro or parsley. Step 5: Simmer Until Caramelized 1. Cover the pot and cook over medium-high heat for approximately 15–20 minutes. 2. Continue cooking until all the liquid has evaporated completely and the tomatoes have caramelized. The goal is a rich, concentrated sauce with no excess liquid. 3. Remove from the heat and allow the dish to cool. Step 6: Chill and Serve Transfer the eggplant salad to a container and refrigerate until completely chilled. HOW TO SERVE ❤️ For Shabbat: Serve cold as part of your traditional Shabbat spread. 🥗 For a vegetarian meal: Serve warm over a bed of rice or quinoa. 🥖 The classic way: Enjoy with fresh challah to soak up all those delicious Moroccan flavors! ✨ BATEL’S KITCHEN TIP The secret to this dish is allowing the liquid to evaporate completely so the tomatoes caramelize and the eggplant absorbs all the delicious flavors of the garlic, herbs, and spices. 💚 WELCOME TO BATEL’S KITCHEN! My mission is to inspire families to enjoy healthier, delicious homemade meals using simple ingredients and the goodness of nature. Subscribe for more wholesome recipes, family-friendly meals, plant-based inspiration, and delicious dishes for your Shabbat table! 🔔 Don't forget to LIKE, COMMENT, and SUBSCRIBE! 💬 What is your favorite Moroccan salad to serve on Shabbat? Let me know in the comments! SEO KEYWORDS Moroccan eggplant salad, Moroccan eggplant recipe, Moroccan salad recipe, roasted eggplant salad, easy eggplant recipe, Shabbat recipes, Shabbat salads, Moroccan Shabbat food, Jewish food recipes, Mediterranean eggplant recipe, oven roasted eggplant, eggplant with tomatoes, eggplant with peppers, healthy vegetarian recipes, plant based recipes, vegan Moroccan recipes, easy vegetable side dishes, make ahead salads, Moroccan cuisine, Batel's Kitchen #MoroccanEggplant #EggplantSalad #MoroccanFood #ShabbatRecipes #ShabbatSalads #MoroccanRecipes #HealthyRecipes #VegetarianRecipes #VeganRecipes #MediterraneanFood #BatelsKitchen
Here is what I would make if eggplant is not your favorite vegetable!
Best oven baked matbucha!
🌈 COLORFUL LONG STUFFED PEPPERS | VEGAN & HIGH-PROTEIN These colorful long stuffed peppers are one of those comforting, wholesome meals that look beautiful on the table and are packed with plant-based goodness! 🌱 Sweet long peppers are stuffed with a flavorful mixture of jasmine or round rice, red lentils, tomatoes, onions, and fresh herbs, then slow-roasted in a rich tomato and spice sauce until tender, juicy, and full of flavor. This is a delicious vegan stuffed pepper recipe, naturally plant-based and a great way to enjoy a satisfying meal made from simple, wholesome ingredients. 🍽️ RECIPE: COLORFUL LONG STUFFED PEPPERS 🌱 VEGAN 💪 HIGH-PROTEIN 🌈 COLORFUL & FAMILY-FRIENDLY 🍚 RICE & RED LENTIL STUFFING INGREDIENTS: For the stuffed peppers: • 2 cups jasmine or round rice • ¾ cup red lentils • 1 package long sweet peppers (about 15 peppers) • 3 onions • 4 tomatoes • A handful of cilantro • A handful of dill • A handful of parsley For the seasoning and sauce: • 1½ teaspoons cumin • 1 tablespoon sweet paprika • 2 teaspoons pink Himalayan salt • 1 teaspoon ground black pepper • 2 tablespoons tomato paste • 2 cups hot boiling water • 1 teaspoon raw sugar • Additional 2½ cups water for the pot • A little olive oil 👩‍🍳 HOW TO MAKE COLORFUL LONG STUFFED PEPPERS: 1. PREPARE THE PEPPERS Wash the peppers very well. Cut off the tops, make a slit down the middle, and carefully remove all the seeds. Set the peppers aside. 2. PREPARE THE RICE & LENTILS Wash the rice and red lentils well and soak them together for about 10 minutes. After soaking, drain and rinse well. 3. MAKE THE FILLING Add the drained rice and lentils to a large bowl. Add: • 2 chopped onions • 2 diced tomatoes • About a handful each of cilantro, dill, and parsley • 2 tablespoons tomato paste • 1 teaspoon sugar • 1 teaspoon salt • 1 teaspoon black pepper • 1 teaspoon sweet paprika Mix everything very well until completely combined. 4. PREPARE THE POT Preheat the oven to 425°F on the Roast setting. Take a heavy oven-safe pot and drizzle the bottom with a little olive oil. Slice 2 additional tomatoes and arrange them on the bottom of the pot. 5. STUFF THE PEPPERS Fill each pepper with a few teaspoons of the rice and lentil mixture. Don't overfill them, as the rice and lentils will expand as they cook. Lay the stuffed peppers gently on top of the sliced tomatoes. If you have any leftover filling, spread it underneath and around the stuffed peppers. 6. MAKE THE SAUCE In a clean bowl, combine: • 1½ teaspoons cumin • 1 tablespoon sweet paprika • 2 teaspoons salt • 1 teaspoon black pepper • 2 tablespoons tomato paste • 2 cups hot boiling water • 1 teaspoon raw sugar Whisk very well until the tomato paste is completely dissolved. Add the remaining chopped onions and fresh herbs and mix everything together. 7. COOK THE PEPPERS Pour the sauce over the stuffed peppers. Add an additional 2½ cups of water to the pot to keep the peppers moist and allow the rice and lentils to cook beautifully. Finish with fresh cilantro and a little more fresh herbs. Cover the pot tightly and place it in the oven. Bake at 425°F for approximately 1½ hours. Do not open the pot during cooking. After 1½ hours, carefully uncover and enjoy these beautiful, tender, flavorful stuffed peppers! 🌱🌈 💚 If you love simple, wholesome, plant-based recipes, make sure to SUBSCRIBE to Batel's Kitchen for more healthy family recipes! #StuffedPeppers #VeganRecipes #VeganStuffedPeppers #HealthyRecipes #HighProteinVegan #PlantBasedRecipes #RiceAndLentils #LentilRecipes #VeganDinner #HealthyDinner #EasyVeganRecipes #StuffedPepperRecipe #LongPeppers #VegetarianRecipes #BateIsKitchen SEO KEYWORDS: colorful stuffed peppers, long stuffed peppers, vegan stuffed peppers, vegan stuffed pepper recipe, high protein vegan recipe, rice and lentil stuffed peppers, stuffed peppers with rice, stuffed peppers with lentils, healthy stuffed peppers, plant based dinner, healthy vegan dinner, easy vegan recipes, long sweet pepper recipe, red lentil recipes, rice and lentil recipe, healthy family meals, vegan family dinner
Best Stuffed Peppers Ever| Oven Baked
🌈 COLORFUL LONG STUFFED PEPPERS | VEGAN & HIGH-PROTEIN These colorful long stuffed peppers are a comforting, wholesome meal packed with plant-based goodness! 🌱 Sweet long peppers are stuffed with a flavorful mixture of jasmine or round rice, red lentils, tomatoes, onions, and fresh herbs, then roasted in a rich tomato and spice sauce until tender, juicy, and full of flavor. This vegan stuffed pepper recipe is naturally plant-based and makes a satisfying family meal using simple, wholesome ingredients. 🍽️ RECIPE: COLORFUL LONG STUFFED PEPPERS 🌱 VEGAN 💪 HIGH-PROTEIN 🌈 COLORFUL & FAMILY-FRIENDLY 🍚 RICE & RED LENTIL STUFFING INGREDIENTS: For the stuffed peppers: • 2 cups jasmine or round rice • ¾ cup red lentils • 1 package long sweet peppers (about 15 peppers) • 3 onions • 4 tomatoes • A handful of cilantro • A handful of dill • A handful of parsley For the sauce: • 1½ teaspoons cumin • 1 tablespoon sweet paprika • 2 teaspoons pink Himalayan salt • 1 teaspoon ground black pepper • 2 tablespoons tomato paste • 2 cups hot boiling water • 1 teaspoon raw sugar • Additional 2½ cups water for the pot • A little olive oil 👩‍🍳 INSTRUCTIONS: 1. PREPARE THE PEPPERS Wash the peppers very well. Cut off the tops, make a slit down the middle, and carefully remove all the seeds. Set the peppers aside. 2. PREPARE THE RICE & LENTILS Wash the rice and red lentils well and soak them together for about 10 minutes. After soaking, drain and rinse well. 3. MAKE THE FILLING Add the drained rice and lentils to a large bowl. Add 2 chopped onions, 2 diced tomatoes, cilantro, dill, parsley, 2 tablespoons tomato paste, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon sweet paprika. Mix everything very well until completely combined. 4. PREPARE THE POT Preheat the oven to 425°F on the Roast setting. Take a heavy oven-safe pot and drizzle the bottom with a little olive oil. Slice 2 additional tomatoes and arrange them on the bottom of the pot. 5. STUFF THE PEPPERS Fill each pepper with a few teaspoons of the rice and lentil mixture. Do not overfill, as the rice and lentils will expand as they cook. Lay the stuffed peppers gently on top of the sliced tomatoes. If you have any leftover filling, spread it underneath and around the stuffed peppers. 6. MAKE THE SAUCE In a clean bowl, combine the cumin, sweet paprika, salt, black pepper, tomato paste, 2 cups hot boiling water, and raw sugar. Whisk very well until the tomato paste is completely dissolved. Add the remaining chopped onions and fresh herbs and mix everything together. 7. COOK THE PEPPERS Pour the sauce over the stuffed peppers. Add an additional 2½ cups of water to the pot to keep the peppers moist and allow the rice and lentils to cook properly. Finish with fresh cilantro and a little more fresh herbs. Cover the pot tightly and place it in the oven. Bake at 425°F for approximately 1½ hours. Do not open the pot during cooking. Bake uncovered for another 15-20 minutes until golden brown. Enjoy these beautiful, tender, flavorful stuffed peppers! 🌱🌈 #StuffedPeppers #VeganRecipes #VeganStuffedPeppers #HealthyRecipes #HighProteinVegan #PlantBasedRecipes #RiceAndLentils #LentilRecipes #VeganDinner #HealthyDinner #EasyVeganRecipes #StuffedPepperRecipe #LongPeppers #VegetarianRecipes #BatelsKitchen colorful stuffed peppers, long stuffed peppers, vegan stuffed peppers, vegan stuffed pepper recipe, high protein vegan recipe, rice and lentil stuffed peppers, stuffed peppers with rice, stuffed peppers with lentils, healthy stuffed peppers, plant based dinner, healthy vegan dinner, easy vegan recipes, long sweet pepper recipe, red lentil recipes, rice and lentil recipe, healthy family meals, vegan family dinner
STUNNING STUFFED PEPPERS
🥔 CRISPY GARLIC ROSEMARY ROASTED POTATOES 🌿 You can try a hundred potato recipes… but this is the one you’ll always come back to! These easy roasted Yukon gold potatoes are crispy, golden, flavorful, and fork-tender, with fresh garlic, rosemary, and olive oil. The perfect simple side dish for any meal! ✨ RECIPE Ingredients: • 1–2 lbs small Yukon gold potatoes • 10 garlic cloves • 4 sprigs fresh rosemary • 3 tbsp olive oil • 1 tsp pink Himalayan salt • ½ tsp black pepper Instructions: 1. Preheat oven to 425°F. 2. Wash the potatoes and cut them in half. 3. In a bowl, mix olive oil, garlic, rosemary, salt, and pepper. 4. Pour the mixture over the potatoes and massage until well coated. 5. Bake for 20 minutes, then toss the potatoes. 6. Bake for another 20–30 minutes, until golden brown and fork-tender. 7. Enjoy! 🥔🌿 Keywords: roasted potatoes, garlic rosemary potatoes, crispy potatoes, Yukon gold potatoes, easy potato recipe, roasted garlic potatoes, easy side dish, healthy potato recipe #RoastedPotatoes #GarlicPotatoes #RosemaryPotatoes #CrispyPotatoes #YukonGoldPotatoes #PotatoRecipe #EasyRecipes #EasySideDish #HealthyRecipes #Shorts #Reels
CRISPY GARLIC ROSEMARY ROASTED POTATOES 🌿
Healing Miso Vegetable Soup
A fresh, crunchy cabbage salad with a sweet-savory sesame dressing and a caramelized ramen-almond topping. Absolutely a winner!
Crunchy Asian Cabbage Salad
🥬 Crunchy Asian Cabbage Salad A fresh, crunchy cabbage salad with a sweet-savory sesame dressing and a caramelized ramen-almond topping. Ingredients Salad - ½ head green cabbage - 5 green onions (scallions), thinly sliced Crunchy Topping - 1 package ramen noodles, broken into small pieces - ¾ cup sliced almonds - 4 tablespoons sesame seeds - 2 tablespoons brown sugar Dressing - ¼ cup olive oil - ¼ cup soy sauce - ¼ cup maple syrup - ¼ cup rice wine vinegar - 2 tablespoons toasted sesame oil - Pinch of salt, to taste - Pinch of black pepper, to taste Instructions 1. Prepare the Cabbage Thinly slice the cabbage using a mandoline or a sharp knife, cutting it into thin julienne strips. Place the cabbage in a large bowl of water and let it soak for about 5 minutes to clean it. Drain the cabbage well and allow all the excess water to drip off while you prepare the remaining components. 2. Make the Crunchy Topping Heat a dry skillet over medium-high heat. Add the: - Broken ramen noodles - Sliced almonds - Sesame seeds Toast, stirring occasionally, until everything becomes golden brown and fragrant. Watch carefully so the mixture doesn't burn. Toward the end, add the 2 tablespoons of brown sugar and continue stirring as the sugar melts and caramelizes, coating the mixture. Once everything is golden brown and caramelized, immediately transfer the topping to a plate or tray and spread it out. Very important: Let the topping cool completely and harden before adding it to the salad. You want it to be cold, dry, and crunchy—not warm or soft. The crunchy topping can be prepared up to 1 day ahead. Once completely cooled and dry, store it in an airtight container. 3. Prepare the Dressing In a small bowl or jar, combine the: - Olive oil - Soy sauce - Maple syrup - Rice wine vinegar - Toasted sesame oil - Salt - Black pepper Whisk or shake well until combined. 4. Assemble the Salad Place the well-drained cabbage in a large serving bowl. Pour the dressing over the cabbage and toss well to coat. Add the green part of the sliced scallions and the cooled crunchy topping. Give everything a good mix and serve immediately. ✨ Tip For the best texture, never add the crunchy topping too early. Keep it separate until right before serving so it stays crispy and crunchy.
Crunchy Asian Cabbage Salad
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