Eggplant (Aubergine) Salad
- Reviews 1
Ready In: 1 hr
Serves: 4
Ingredients
- 1 large eggplant (about 1 = pounds)
- 1⁄2 cup green bell pepper, diced
- 1 tablespoon olive oil (plus 1 teaspoon)
- 2 teaspoons sesame seeds, toasted and ground
- 2 garlic cloves, mashed
- 1 teaspoon of fresh mint, minced
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄8 teaspoon paprika
Directions
- Preheat oven to 500°F.
- Pierce eggplant in several places and bake until skin is charred, 20 to 30 minutes.
- Remove eggplant from oven, place in paper bag, and let cool.
- Remove and discard skin; in bowl mash pulp.
- Add remaining ingredients, mixing well to combine; cover with plastic wrap and refrigerate. Serve cold.
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