Sinai Eggplant Salad


This versatile combination can be served warm over quinoa or bulgur, or cold as part of a mezze plate with hummus and pita. It’s equally as good as a side dish to grilled lamb.

NUTRITIONAL INFORMATION:
PER SERVING

Calories 182
Total Fat 14.1 g
Satfat 2 g
Monofat 9.9 g
Polyfat 1.7 g
Protein 2.7 g
Carbohydrate 14.6 g
Fiber 6 g
Cholesterol 0.3 mg
Iron 1.2 mg
Sodium 315 mg
Calcium 25 mg

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INGREDIENTS

2 medium red bell peppers
1 medium tomato, peeled and seeded
3 tablespoons no-salt-added tomato paste
2 tablespoons water
½ teaspoon salt, divided
Dash of ground red pepper
3 garlic cloves, thinly sliced
¼ cup olive oil
1 lb. eggplant, cut into (1-inch) cubes
¼ teaspoon freshly ground black pepper


PREPARATION

1. Preheat broiler.

2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet and flatten each with your hand. Broil 12 minutes or until the skin is blackened. Immediately move peppers to a bowl with a tight lid, brown paper bag, or zip-top plastic bag and seal. Let stand 10 minutes. Remove burnt skin then peel and chop remaining pepper.

3. Place tomato in a blender and process until smooth. Add tomato paste, 2 tablespoons water, ¼ teaspoon salt, ground red pepper, and garlic and process until smooth.

4. Heat oil in a saucepan over medium heat. Add eggplant and cook 30 minutes or until tender, stirring frequently. Stir in bell pepper chunks and tomato mixture. Cook together for 5 minutes. Stir in remaining ¼ teaspoon salt and black pepper, and taste to adjust seasoning.


Serves 4 (½ cup each)







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