Eggplant Salad (version XXIV)

2 large eggplants
3 garlic cloves, crushed
3 tablespoons chopped parsley
3 tablespoons chopped coriander
2 teaspoons paprika
1/2 teaspoon ground cumin
1 small red chili, finely chopped
2 cups roughly chopped tomatoes
1 tablespoon brown sugar
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar

Preheat oven to 400º. Peel eggplant with a vegetable peeler in stripes. Slice into 1/2-inch thick slices. Place eggplant in a baking dish, brush with olive oil and then sprinkle with sea salt. Cook for 30 minutes. Remove from oven (if eggplant is a little dry sprinkle with water), let cool for 5 minutes and then dice into cubes and place in a bowl. Add garlic, parsley, coriander, paprika, cumin and chili and stir to combine.

Place olive oil in a pan over medium high heat and add tomatoes, a teaspoon of salt and sugar and cook for ten minutes. Add eggplant mixture and cook for a further 5 minutes. Remove from heat and stir in lemon juice, vinegar and black pepper. Stir to combine and place in a serving bowl. Serve warm or at room temperature.



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