Middle Eastern Eggplant Salad

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Reminiscent of baba ghanoush, this salad can be served alongside roasted or grilled meats or as a dip with crackers or flatbread.

Yield:

4 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 182
Fat 14.1 g
Satfat 2 g
Monofat 9.9 g
Polyfat 1.7 g
Protein 2.7 g
Carbohydrate 14.6 g
Fiber 6 g
Cholesterol 0.3 mg
Iron 1.2 mg
Sodium 315 mg
Calcium 25 mg

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

Preparation

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.

Note:

July 2009