Tomato Eggplant Salad Recipe

Tomato Eggplant Salad Recipe

Ingredients:

1 bell pepper (green)
1 bell pepper (large & red)
7 red tomatoes
1/2 tsp of black pepper (ground)
1 ripe eggplant
1/4 c olive oil (preferably ‘Extra Virgin’)
4 garlic cloves; pounded
1/2 tsp of cayenne pepper
1/2 tsp salt
2 Tbsps of tomato paste

Directions:

Roast the green and red bell peppers over a stove. Once the skin blackens, remove it from the heat. Set peppers aside; then let it cool.

Meanwhile, get the red tomatoes ready. Cut an X at the bottom of each tomato; and then plunge in boiling water for about a minute. Afterward, plunge it into a bowl with cold water to let it cool.

Slice the eggplant thinly into strips; then stir-fry in olive oil ’til the eggplant turns brownish.

This usually takes approximately 6-8 minutes. Put in the garlic once the eggplant is tender. Stir for about a minute. Remove from the heat, then set it aside.

Wash the green and red bell peppers (plastic removed) under running water. Peel the charred portion of the skin.

Slice the peeled peppers open (lengthwise) and take out the seeds. Slice the bell peppers into thin strips; then combine it with the eggplant.

Skin the boiled tomatoes. Dice it and then put it into the eggplant mix. Add the tomato paste, ground black pepper, cayenne, and salt. Place the mixture over medium high heat, then boil. Lower the heat. Simmer the eggplant salad for another half hour.

Best served chilled with Nan bread.

>> Tomato Eggplant Salad Recipe