Enjoy easy recipe for Middle Eastern salad. Learn how to make tasty middle Eastern eggplant salad (vegetarian dish). This salad can be served alongside roasted or grilled meats or as a dip with crackers or flat bread. This recipe consists of red bell peppers, tomato, tomato paste, ground red pepper, garlic cloves, olive oil, and eggplant.
Yield: 4 servings (serving size: 1/2 cup)
2 medium red bell peppers
1 medium tomato, peeled and seeded
3 tablespoons no-salt-added tomato paste
2 tablespoons water
1/2 teaspoon salt, divided
Dash of ground red pepper
3 garlic cloves, thinly sliced
1/4 cup olive oil
1 pound eggplant, cut into (1-inch) cubes
1/4 teaspoon freshly ground black pepper
- Preheat broiler.
- Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.
- Place tomato in a blender; process until smooth. Combine tomato puree, tomato paste, 2 tablespoons water, 1/4 teaspoon salt, ground red pepper, and garlic in a blender; process until smooth.
- Heat oil in a saucepan over medium heat. Add eggplant; cook 30 minutes or until tender, stirring frequently. Stir in bell pepper and tomato mixture. Cook 5 minutes. Stir in remaining 1/4 teaspoon salt and black pepper.
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