Baked eggplant salad (mildly spicy)
My love affair with eggplant started many years ago and I have used it in endless dishes. It always features prominently on my Friday night table, along with the challah. Truth be told, there were a few times that the eggplant salad never made it to the table because it was devoured almost as soon as it was made. I can’t imagine a Friday night dinner without eggplant salad. However, my only problem with this vegetable is that it soaks up oil like a sponge. So what do I do?
How can I make my favorite eggplant salad with a reasonable amount of oil without compromising on flavor?
I developed a recipe and believe or not I managed to cut the oil content significantly AND make the recipe even easier to prepare! The result is the tastiest mildly spicy baked eggplant salad that isn’t full of oil.
Here’s a video and a recipe, so what are you waiting for?
2 cloves of garlic
1 hot pepper
1 cup boiling water
1 heaped Tbsp tomato paste
1 tsp sugar
1 heaped Tbsp sweet Moroccan paprika
Ground black pepper
1 Tbsp chicken bouillon
1. Preheat an oven to 180°C.
2. Slice the eggplants into 4-5 mm slices, brush the parchment paper with oil and arrange the eggplant slices on it. Drizzle or spray a bit of oil over the slices and season with salt and pepper. Bake for around 30-40 minutes until soft. (This is all the oil in the entire recipe!)
3. In the meantime, finely dice the tomatoes, onion, garlic, and pepper and transfer to an oven-safe pot. When the eggplant is ready, dice and add to the vegetables in the pot.
4. Add water, tomato puree, sugar and spices and mix to combine.
5. Put in the oven and bake uncovered for around an hour.