Garlicky eggplant salad with tomato sauce
Delight in the flavors of roasted eggplant and tangy tomato sauce in this garlicky salad bursting with Mediterranean taste. Perfect for a light and refreshing meal.
Ingredients:
- 910g small eggplants—peeled, quartered lengthwise, then halved crosswise
- 6 medium garlic cloves, halved
- 2 tablespoons extra-virgin olive oil
- One 28-ounce can peeled Italian plum tomatoes, coarsely chopped, juices reserved
- 1/2 cup coarsely chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/8 teaspoon crushed red pepper
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground pepper
Instructions:
- Place a large steamer basket in a large saucepan and add enough water to cover the bottom by 1/2 inch. Put the eggplant and garlic in the steamer basket. Cover the saucepan and steam the eggplant over medium heat until it becomes tender, which should take around 20 minutes.
- While the eggplant is steaming, heat olive oil in a large, deep skillet. Put in the chopped tomatoes with their juices, cilantro, cumin, paprika, and crushed red pepper. Cook over high heat, stirring occasionally, until the mixture thickens, typically about 15 minutes.
- After steaming, drain the eggplant and garlic in a colander, gently pressing to remove excess water. Transfer them to a bowl. Mince the garlic finely and roughly mash the eggplant with a fork. Add them to the tomato sauce. Squeeze in fresh lemon juice and let it simmer for 5 minutes on medium heat, stirring occasionally. Season with salt and pepper. Transfer the eggplant mixture to a serving bowl. You can enjoy the eggplant salad either at room temperature or slightly chilled.
Summary:
- Calories: 672 kcal
- Fat: 31 g
- Protein: 19 g
- Carbs: 98 g
- Potassium: 4271 mg
- Magnesium: 244 mg