Eggplant (Aubergine) Salad |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I’ll edit the recipe accordingly if needed. Ingredients:
1 large eggplant (about 1 = pounds) |
1/2 cup green bell pepper, diced |
1 tablespoon olive oil (plus 1 teaspoon) |
2 teaspoons sesame seeds, toasted and ground |
2 garlic cloves, mashed |
1 teaspoon fresh mint, minced |
1 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon paprika |
Directions:
1. Preheat oven to 500°F.
2. Pierce eggplant in several places and bake until skin is charred, 20 to 30 minutes.
3. Remove eggplant from oven, place in paper bag, and let cool.
4. Remove and discard skin; in bowl mash pulp.
5. Add remaining ingredients, mixing well to combine; cover with plastic wrap and refrigerate. Serve cold.
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