I really liked this and had no flatbreads so I served it over Orzo. I like the flavors but the only problem I had was trying to puree it in the blender. Maybe it's my cheap blender but I had to add a little more water to make it smooth. It also didn't need 30 minutes to cook the eggplant, more like 15. I would definately make this again and would also serve it at room temperature with flatbreads of lavash.
Middle Eastern Eggplant Salad
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)
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Amount per serving
- Calories: 182
- Fat: 14.1g
- Saturated fat: 2g
- Monounsaturated fat: 9.9g
- Polyunsaturated fat: 1.7g
- Protein: 2.7g
- Carbohydrate: 14.6g
- Fiber: 6g
- Cholesterol: 0.3mg
- Iron: 1.2mg
- Sodium: 315mg
- Calcium: 25mg
- 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
- 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.
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