Roasted Eggplant Salad
In Israel, roasted eggplant salad is often sold in stores. This recipe allows you to make it at home and adjust the flavors however you like.
Recipe credit: The Global Foods Online Kitchens
Image credit: The Global Foods Online Kitchens
2 eggplants, peeled and diced
1 tablespoon salt
3 onion, chopped
1/2 cup extra virgin olive oil
2 green bell peppers, diced
2 red hot peppers (Piri Piri, Serrano, or other variety), diced
3 tomatoes, cut into small chunks
1 small can tomato paste
1 tablespoon red chili paste
1 tablespoon chopped parsley
1 tablespoon chopped cilantro
2 tablespoons white wine vinegar
Lemon juice to taste
1. Toss the eggplant with salt. Let it sit for 15 to 30 minutes, then rinse the salt off.
2. Sautee the onions in the olive oil until they become clear. Add the eggplant and diced peppers. Sautee for another 5 to 10 minutes. Remove from heat.
3. Add the tomatoes, tomato paste, chili paste, parsley, cilantro, vinegar, and lemon juice.
4. Refrigerate until ready to serve.
