Eggplant and Tomato Salad

Appetizer, Dip, Eggplant, Moroccan, Salad, Side Dish, Tomato

Hi Mati!

I hope your culinary trip to Paris was wonderful!!  When I was there a few months ago, I truly enjoyed the cafe culture of the city, the crepes, and the breads, something that I truly miss here in Miami.  Paris is a wonderful city, I hope to be back one day to enjoy it in the sun!  Here are some pictures:

So we moved into our new place and we have been very busy organizing and getting settled, slowly slowly, but I have also been getting my hands dirty in the kitchen again.  I made some chocolate peanut butter chip cupcakes last week which tasted excellent but lacked one key ingredient to make them not crumble apart when you bite into them.  They had no eggs which I thought was very weird, so I will have to make them again and will then tell you all about it. We also had guests for dinner on Friday.  While I was having breakfast on Friday, I was reading through my old Food & Wine magazines and I saw a great Eggplant recipe that I decided to try out!  It turned out absolutely delicious and it goes along with your quick everyday food resolution!  This dish can be used as a dip and a side dish and it is very simple to make.

A while ago, in my Hummus post I shared with you how to roast an eggplant in the oven. This specific recipe called for roasting the eggplant in a pot, but I think my directions are simple and the eggplant always comes out great!

Ingredients

  1. 1 large eggplant (1 1/4 pounds)
  2. 4 garlic cloves, minced
  3. Kosher salt
  4. 1 cup drained, canned diced tomatoes
  5. 3 tablespoons extra-virgin olive oil
  6. 1 tablespoon cilantro leaves
  7. 2 teaspoons sweet smoked paprika
  8. 3/4 teaspoon ground cumin
  9. Pinch of cayenne pepper
  10. 1 tablespoon fresh lemon juice
  11. Freshly ground black pepper

Directions

1. Roast the Eggplant:

Roasted Eggplant: (From the NY Times article) Preheat the oven to 450 degrees. Cut the stem and calyx off the eggplant, and cut the body lengthwise in half. Score large eggplants down the middle with the tip of a knife, being careful not to cut through the skin. Japanese eggplants and other small eggplants need not be scored. Cover a baking sheet with foil, and brush the foil with extra virgin olive oil. Place the eggplant on the foil, cut side down. Place in the oven and roast large, fat eggplants for 20 to 25 minutes, depending on the size; small, narrow Japanese eggplants (and other varieties) should be roasted for 15 minutes. Remove from the oven when skin has begun to shrivel, the edges and cut surface are browned, and the eggplant has softened but not collapsed. Remove from the oven, and use a spatula to detach from the foil if the eggplant is sticking. (If a thin surface of browned eggplant stays behind, don’t worry.) Place the eggplant halves cut side down on a rack set over a baking sheet, or in a colander. Allow to cool and drain for 15 to 30 minutes.  Advance preparation: You can roast eggplant several hours before you use it in a recipe. From NY Times Website: The Misunderstood Eggplant.

2. Transfer the eggplant to a colander set in the sink and let drain for 10 minutes. Scrape the flesh into a bowl, discarding the skin and any hard seeds; mash to a puree and transfer to a large skillet.

3. Using the side of a large knife, mash the garlic to a coarse paste with 1 teaspoon of salt. Add the paste to the skillet along with the tomatoes, olive oil, cilantro, paprika, cumin and cayenne. Cook over moderate heat, stirring occasionally, until all the liquid has evaporated, about 10 minutes. Stir in the lemon juice and season with salt and pepper. Serve warm or at room temperature with chips or pita.

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3 thoughts on “Eggplant and Tomato Salad

  1. This photo is so apetizing. I’m a massive fan of albergines. I can nearly taste it on a toasted slice of beautiful brown bread. The fact that it is a quick recipe makes me even more interested.

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