Saturday, December 19, 2009

Middle Eastern Eggplant Salad Recipe - How to Make Middle Eastern Eggplant Salad

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

  1. Preheat broiler.
  2. 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.
  3. 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.
  4. 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.
Source: myrecipes

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