Eggplant-Tomato Salad Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Eggplant | 1 Medium, cut in to chunks | |
| 1/4 cup water, nonfat chicken broth, vegetable broth, or wine | ||
| Garlic | 2 Clove (5gm), minced | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Ginger root | 1 Teaspoon, grated | |
| Ground cumin | 1 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Red pepper flakes | 1/4 Teaspoon | |
| Tomatoes | 2 Medium, chopped | |
| 1 green bell pepper, seeded and chopped | ||
Directions
Heat 1 inch of water in a steamer.
Place eggplant chunks in a steamer basket or colander.
Cover and steam for 8 minutes or until eggplant is tender.
Heat the water, broth, or wine in a skillet over medium heat.
Add the garlic, onion, ginger, cumin, coriander, red pepper flakes, tomatoes, and green pepper.
Cook and stir over medium heat for 5 minutes.
Add more liquid during this process if necessary.
Toss the eggplant with the tomato mixture.
Chill for 30 minutes before serving.
Place eggplant chunks in a steamer basket or colander.
Cover and steam for 8 minutes or until eggplant is tender.
Heat the water, broth, or wine in a skillet over medium heat.
Add the garlic, onion, ginger, cumin, coriander, red pepper flakes, tomatoes, and green pepper.
Cook and stir over medium heat for 5 minutes.
Add more liquid during this process if necessary.
Toss the eggplant with the tomato mixture.
Chill for 30 minutes before serving.
Chef
