Prep 0 mins
Cook 0 mins
Here is an eggplant salad that I learned from an Iranian Jewish woman who took refuge with us for a few months when the government of Iran fell to religious fundamentalists way back in the 70s.
- 1 large eggplant
- 1 onion
- 4 cloves garlic, chopped (or to taste)
- 1 -2 tomatoes, drained, chopped (very ripe (can use canned tomatoes))
- 1 egg, slightly beaten
- Tabasco sauce
- Pierce the eggplant all over with a fork and place on cookie sheet. Bake at 400 - 450-degrees F. until soft.
- Cool the eggplant. Scoop it out and set aside. Do not use the peel.
- In a frying pan saute the onion and the 4 cloves of garlic, chopped.
- When soft, add the scooped out eggplant and stir it around until the eggplant is mushy and the mixture is beginning to dry out. Add the chopped tomatoes to the mixture in the frying pan.
- When that is all fairly hot and dry add 1 raw, slightly beaten egg. Nudge this around until the egg is stirred in and set.
- Remove from the frying pan. Add salt and pepper and season with Tabasco Sauce. Refrigerate until cold.
- (This can also be eaten hot.) Serve on romaine lettuce leaves and eat with either lettuce leaves, corn chips or pita bread. Note: This recipe lends itself to all sorts of additions.
You will need to add 1-2 Tbl extra virgin olive oil to ingredient list in order to saute the vegetables. A dry pan won't work. This is delicious. I used Sriracha hot sauce rather than Tabasco, otherwise all remained the same. One of the best eggplant recipes I've tried.