Middle Eastern Eggplant Salad Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Reminiscent of baba ghanoush, this salad can be served alongside roasted or grilled meats or as a dip with crackers or flatbread.
Ingredients
- 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
Instructions
- 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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