Ingredients
-
2
-
3/4
-
3
-
1
-
8
-
1
-
-
1
-
1 - 2
-
2
-
8
-
-
-
-
Directions
Eggplant Salad With Sauteed Onions, Garlic and Tomatoes, This appetizer can be made under the broiler or grilled It can be called a salad, a spread, or a even a dip Serve with challah, good quality flat bread, or rice It is best served hot or warm , This appetizer can be made under the broiler or grilled It can be called a salad, a spread, or a even a dip Serve with challah, good quality flat bread, or rice It is best served hot or warm
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Steps
|
1
Done
|
Preheat Broiler or Heat the Grill to Medium. |
|
2
Done
|
With a Fork, Prick the Eggplants 4 or 5 Times, Rather Deeply. |
|
3
Done
|
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). |
|
4
Done
|
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. |
|
5
Done
|
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). |
|
6
Done
|
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). |
|
7
Done
|
Saute the Onion in Oil Over Medium Heat, Stirring Occasionally, Until Softened and Just Beginning to Brown, About 10 Minutes. |
|
8
Done
|
Add Garlic, Stir in Turmeric, Then the Tomatoes; Season With Salt and Pepper. |
|
9
Done
|
Cook Until Thick, Stirring Often, About 7 Minutes. |
|
10
Done
|
Add Eggplants, Reduce Heat and Cook, Stirring Often, About 5 Minutes; If You Like Stir in the Tomato Paste, Then Adjust Seasonings. |
|
11
Done
|
Serve, Hot or Warm, in a Shallow Bowl, With Garnishes, as Desired. |
