Eggplant Salad With Sauteed Onions, Garlic and Tomatoes
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 globe eggplants, each about 3/4 pound
- 3⁄4 lb plum tomato (about 3)
- 3 tablespoons olive oil
- 1 onion, chopped fine (about 2 cups)
- 8 large garlic cloves, minced (about 3 tablespoons)
- 1 teaspoon turmeric
- kosher salt & freshly ground black pepper
- 1 tablespoon tomato paste (optional)
- 1 -2 tablespoon fresh parsley, chopped (for garnish)
- 2 hard-boiled eggs, quartered (for garnish)
- 8 black olives (for garnish)
directions
- Preheat broiler or heat the grill to medium.
- With a fork, prick the eggplants 4 or 5 times, rather deeply.
- Broil or grill them, turning several times, until very tender, about 20 minutes (when they are done, they will look collapsed and the skin will be black).
- Meanwhile, prepare the tomatoes by cutting an "X" in the bottom of each, then blanching in boiling water about 30 seconds (this will allow you to easily remove the skins); transfer to an ice water bath.
- Remover almost immediately and pull off skins; halve the tomatoes, squeeze out the juice and seeds, then chop (you should have about 1 1/4 cups).
- Remove the eggplants from the broiler or grill, cut in half lengthwise, then scoop out the pulp; chop fine (you should have about 1 1/2 cups).
- Saute the onion in oil over medium heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes.
- Add garlic, stir in turmeric, then the tomatoes; season with salt and pepper.
- Cook until thick, stirring often, about 7 minutes.
- Add eggplants, reduce heat and cook, stirring often, about 5 minutes; if you like stir in the tomato paste, then adjust seasonings.
- Serve, hot or warm, in a shallow bowl, with garnishes, as desired.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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