Thursday, September 11, 2014

Roasted Eggplant Salad

I really wanted to make Baba Ghanouj (or baba ghanoush) today but I wasn't in the mood for tahini. So I made up a recipe!

1 large eggplant
1 beef steak tomato, chopped
1/2 green bell pepper, chopped
2 sprigs of green onion, finely chopped
1 clove of garlic, minced
1.4 cup of finely chopped parsley
olive oil
salt (to taste)
a dash of Sumac spice for decoration
1-2 tsp. Pomegranate Molasses or apple cider vinegar (you can start with 1 and add more if you like it more tangy)

-Preheat oven to 400. Wash and dry eggplant, then poke holes with a knife in it (I did one  or two on each side). Bake eggplant for 40-60 minutes or until the skin starts to brown. Mine took 40 minutes. Let the eggplant cool.
-After the eggplant has cooled, peel off the skin on top with your hands then scoop all the pulp out with a spoon and into a bowl. Try not to mush it too much. I used my kitchen sheers to cut the eggplant into medium/small chunks but I didn't mash it.
-Heat some olive oil in a pan, add the onions and fry until they start to brown. Then add the garlic, and in about a minute you can add the tomato. Once the water from the tomato starts to reduce (in about 5 minutes on medium high heat) add the pepper. Saute until the pepper is a bit tender (about 5 minutes).
-Remove mixture from heat then toss over eggplant. Add parsley, salt, sumac, another drizzle of olive oil and the vinegar or molasses. Toss together gently and enjoy! :)

This salad goes really well with kabobs. 

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