Middle Eastern Eggplant Salad
Middle Eastern Eggplant Salad is a gluten free, primal, and whole 30 side dish. This recipe makes 4 servings with 185 calories, 3g of protein, and 14g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, eggplant, dash of ground pepper, and a few other things to make it today. This recipe is typical of middl eastern cuisine. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Cut bell peppers in half lengthwise; discard seeds and membranes.
Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened.
Place in a zip-top plastic bag; seal.
Let stand 10 minutes. Peel and chop.
Place tomato in a blender; process until smooth.
Combine tomato puree, tomato paste, 2 tablespoons water, 1/4 teaspoon salt, ground red pepper, and garlic in a blender; process until smooth.
Heat oil in a saucepan over medium heat.
Add eggplant; cook 30 minutes or until tender, stirring frequently. Stir in bell pepper and tomato mixture. Cook 5 minutes. Stir in remaining 1/4 teaspoon salt and black pepper.