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Middle Eastern Eggplant Salad

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 1/2 cup)
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

Nutrition 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

How to Make It

  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.