Ingredients
-
1
-
1
-
1/2
-
4
-
8
-
1
-
1
-
1/2
-
1
-
1/2
-
2
-
1/2
-
1/2
-
1/8
-
1 - 2
Directions
Aubergine Salad, This refreshing salad can be served warm or chilled in split halves of pita bread along with hummous or baba gannouj and a selection of brined olives , Was looking for a recipe for baba ganoush, but very happy to have found this instead! The two of us had it tonight with salad leaves, smoked meat & cheese, but fortunately there’s enough left to have with falafels & tahini sauce tomorrow! (Only nuts in the cupboard were walnuts which I can recommend!) Many thanks for an excellent recipe!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Soak Sun-Dried Tomatoes in Boiling Water 15-30 Minutes Until They Soften, Then Drain and Dice; Set Aside Until Needed. |
|
2
Done
|
Heat Oil in a Large Skillet; Add Eggplant, Red Pepper, and Onion Along With Salt, Pepper, Cumin, Paprika, and Garlic. |
|
3
Done
|
Cook Mixture, Stirring Occasionally, Over Medium Heat, For 8-9 Minutes or Until Lightly Tender, Then Remove from Heat and Allow to Cool. |
|
4
Done
|
in a Large Bowl, Mix Together Chopped Olives, Chopped Sun-Dried Tomatoes, Chopped Parsley, Toasted Almonds, Lemon Juice, and Mint (if Using). |
|
5
Done
|
Mix in Cooled Eggplant Mixture, Tossing Lightly (add Extra-Virgin Olive Oil, Salt, or Fresh Lemon Juice If Desired to Adjust Consistency to Your Taste). |
|
6
Done
|
Serve Salad Warm or Chilled With Fresh Pita Bread, or Alone as a Salad or First Course. |
