Middle Eastern Eggplant Salad

Middle Eastern Eggplant Salad
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup olive oil
  • 2 tablespoons water
  • 3 tablespoons no-salt-added tomato paste
  • ¼ teaspoon freshly ground black pepper
  • 1 medium tomato, peeled and seeded
  • Dash of ground red pepper
  • ½ teaspoon salt, divided
  • + 3 more ingredients
    • 1 pound eggplant, cut into (1-inch) cubes
    • 2 medium red bell peppers
    • 3 garlic cloves, thinly sliced

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 to...

View full recipe at My Recipes

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