Spicy Baked Eggplant Salad

Spicy Eggplant

A favorite in winter, hot or cold, when nice tomatoes are hard to find.


  • 1 large Eggplant
  • 2/3 cup tomatoe paste (we use 1 jar of 7oz Bionaturae organic tomato paste)
  • 3 tablespoons olive oil (plus 1 TBS to oil the Pyrex dish)
  • 1 tablespoon water
  • 2 garlic cloves or ½ teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ¼ teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper


  1. Pre-heat oven to 350F
  2. Oil a 9×13 Pyrex dish with 1 tablespoon olive oil or high heat oil
  3. Wash the eggplant and slice even ½ inch slices.
  4. Cut slices to ½ inch cubes
  5. In a small bowl mix well the tomato paste, olive oil, water, and all spices.
  6. Place Eggplant cubes in the pre-oiled Pyrex dish, pour the tomato mixture over, and toss eggplant cubes with tomato mixture to blend well.Spicy prep Spicy mixed
  7. Bake at 350F 20 minutes, open the oven and carefully toss the eggplants with a long spatula, continue to bake 20 more minutes, toss again, and bake 10 more minutes. (Total bake time is about 45-55 minutes, tossing intermittently to prevent the eggplant from sticking to the Pyrex)
  8. If the eggplant appears too dry add 1 more tablespoon of water while baking.


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