Eggplant Salad: Shlada De-Al Bedenjan
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
44
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil2 large
Tomatoes (peeled and grated)4 cloves
Garlic (finely chopped)1 tbsp
Paprika1 tsp
Ground Cumin1 tsp
Ground Black Pepper2 tbsps
Red Wine VinegarDirections:
1
Watch how to make this recipe
2
Cut the eggplant into 2-inch cubes
3
Bring a large pot of salted water to a boil
4
Add the eggplant and cook until tender, about 5 minutes
5
Drain
6
Heat the oil in a large skillet over medium heat
7
Add the tomato, onion, and garlic and cook, stirring occasionally, for 8 to 10 minutes
8
Add eggplant, paprika, cumin, black pepper, parsley, and cilantro and cook gently, mashing the ingredients occasionally, until any excess liquid cooks off, about 10 to 12 minutes
9
Add the vinegar, mix well, and let cool
10
Transfer the eggplant salad to a platter and garnish with the lemon quarters