Thursday, July 16, 2009

Middle Eastern Eggplant Salad

2 red bell peppers, cut in half lengthwise and seeded
1 lb. eggplant, peeled and cut in 1" cubes
1 medium tomato, peeled & seeded
3 tbl tomato paste
2 tbl water
1/2 tsp salt
3 garlic cloves, chopped
2 tbl olive oil
1/4 tsp pepper
2 tbl pine nuts, toasted

Preheat broiler.

Line a baking sheet with aluminum foil, spray with cooking spray, and place red peppers on it skin side up, flattening them down with your hand. Broil 12 min. or until blackened. Place in a zip-top plastic bag, seal it, and let stand 10 min.

While the red pepper is sitting, remove the foil from the baking sheet and spray it with cooking spray. Place the eggplant cubes on the baking sheet and spray with cooking spray. Broil 5 min. or until browned, remove from oven, flip the cubes over, spray with more cooking spray, and broil another 5 min. or until browned and tender. Remove from oven and set aside.

Remove the red peppers from the bag. Peel off the blackened skin and chop the flesh.

Place the tomato in a mini food processor and whiz until smooth. Add the tomato paste, water, salt, garlic, olive oil and pepper, and whiz again until smooth.

Combine the eggplant with the tomato mixture and pine nuts. Refrigerate or serve at room temperature.

4 servings

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