Eggplant & Tomato Salad Recipe
Follow this Eggplant & Tomato Salad Recipe's step-by-step instructions and clear imagery to create this piquant dish. This vegan & gluten free salad is best served cold but can also be used as a hot side dish.
Equipment
- Large non-stick flat pan with cover
- 3 Large Baking Trays
- 3 Baking sheets
Ingredients
- 2 Eggplants (medium size)
- 4 Tomatoes (large)
- 4 tbsp Tomato Paste (without added sugar, salt or preservatives)
- 2 cloves Fresh Garlic (crushed)
- 1 tsp Cumin
- 3 tbsp Sweet Paprika
- 1/4 tsp Hot Paprika (optional)
- 1/4 tsp Ground Black Pepper
- 3/4 tsp Salt (adjust to taste or health requirements)
- 3 tbsp Olive Oil
- 3/4 cup Water
Instructions
Tomato Sauce
- Wash the tomatoes. Gently pierce the tomato skin. Cover with boiling hot water. Wait 20 minutes and peel.
- Cut into small pieces and slowly bring to a boil in a pan.
- Cover and let simmer until the tomatoes are very tender (for about 1/2 hour).
- Add the crushed garlic, spices, tomato paste and olive oil. Mix and let simmer on a low heat for 20 minutes. If the mixture is too dry, gradually add water.
Eggplants
- Wash the eggplants and slice thinly.
- Place the sliced eggplant on baking trays covered with baking sheets. Bake at 350 degrees Fahrenheit (175 Celsius) for 30-40 minutes or until the slices are golden brown.
Tomatoes & Eggplants
- Layer the slices on the pre-prepared tomato sauce. As you layer, gently scoop tomato sauce from the bottom of the pan and distribute between the layers.
- Bring the mixture to a boil, lower the heat and let simmer for 20 minutes.
