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Spicy Eggplant Salad
The best salads I make are eggplant-based salads and spreads. The irresistible flavor and texture, even for sworn eggplant haters, which I have first hand experience with. The only disadvantage of the salad is how quickly it disappears.
Makes 5 servings
Ingredients:
1 medium eggplant
2 fat cloves of garlic
2 tomatoes
2 large red peppers
1 hot pepper (so good!)
1 Tbsp Moroccan paprika
1 Tbsp tomato paste
Pinch of sugar
1 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)
Preparation:
1. Finely chop the peppers, pour 4-5 Tbsp of oil into a heated pan and sauté for a few minutes. Slice the garlic, add it to the pan and continue to sauté. In the meantime, cut the eggplant into small cubes and add to the pan to sauté until the eggplant softens. This takes a few minutes. Stir occasionally.
2. Bring a pot of water to a boil. Score the tops of the tomatoes and drop them in the boiling water. Cook for 2-3 minutes, drain, and peel. Finely dice the tomatoes and add to the pan. Thinly slice the hot pepper and add it to the pan as well.
3. Add the other ingredients, cover with water and cook on low-medium heat for around 30 minutes, stirring occasionally and adding more water if necessary.
Delicious!
Good to know…
You can prepare this a couple of days in advance. You can skip step 2 and just chop the tomatoes without peeling them. If you don’t like spicy food then you can leave out the hot pepper. A great recipe, no Shabbat at my home is complete without it.
