Middle Eastern Eggplant Salad

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

1
Preheat broiler.
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BroilerBroiler
2
Cut bell peppers in half lengthwise; discard seeds and membranes.
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Bell PepperBell Pepper
SeedsSeeds
3
Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened.
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PepperPepper
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Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
4
Place in a zip-top plastic bag; seal.
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Ziploc BagsZiploc Bags
5
Let stand 10 minutes. Peel and chop.
6
Place tomato in a blender; process until smooth.
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TomatoTomato
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BlenderBlender
7
Combine tomato puree, tomato paste, 2 tablespoons water, 1/4 teaspoon salt, ground red pepper, and garlic in a blender; process until smooth.
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Ground Cayenne PepperGround Cayenne Pepper
Tomato PureeTomato Puree
GarlicGarlic
WaterWater
SaltSalt
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BlenderBlender
8
Heat oil in a saucepan over medium heat.
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Cooking OilCooking Oil
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Sauce PanSauce Pan
9
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.
Ingredients you will need
Salt And PepperSalt And Pepper
Bell PepperBell Pepper
EggplantEggplant
TomatoTomato
DifficultyHard
Ready In45 m.
Servings4
Health Score37
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