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Eggplant Tomato Salad

Eggplant Tomato Salad
Eggplant Tomato Salad might be just the side dish you are searching for. This recipe makes 6 servings with 143 calories, 3g of protein, and 10g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of cayenne pepper, eggplant, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Instructions

1
Roast peppers on stove burners, or under oven broiler until skin turns evenly black. Immediately place in a plastic bag and let cool.
Ingredients you will need
PeppersPeppers
Equipment you will use
Ziploc BagsZiploc Bags
OvenOven
2
Prepare the tomatoes by cutting an X on the bottom of each and boil in water for 1 minute, plunge into a cold water bath and let cool.
Ingredients you will need
TomatoTomato
WaterWater
3
Cut the eggplant into small strips and saute in oil until eggplant begins to brown. About 6 to 8 minutes. Once the eggplant is soft, add garlic.
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EggplantEggplant
GarlicGarlic
Cooking OilCooking Oil
4
Rinse the peppers under cold water and remove the burnt skin (just the ash). Open the peppers and remove seeds.
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PeppersPeppers
SeedsSeeds
WaterWater
5
Cut into small strips and add to eggplant. Peel cooled tomatoes, chop and add to eggplant mixture.
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EggplantEggplant
TomatoTomato
6
Add tomato paste, salt, pepper and cayenne. Bring to boil, reduce heat and simmer for 30 minutes.
Ingredients you will need
Tomato PasteTomato Paste
Ground Cayenne PepperGround Cayenne Pepper
PepperPepper
SaltSalt
DifficultyExpert
Ready In1 h, 20 m.
Servings6
Health Score45
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreePaleolithicLacto Ovo VegetarianPrimal
Dish TypesSalad
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