Eggplant and Tomato Salad

[Rachel Perlow]

Eggplant and Tomato Salad

Serves 6 as Side.

This is based on the recipe found here. I didn't like the idea of using egg and made some of my own additions/subtractions. I only had one fresh tomato and it wasn't as ripe as the recipe described, so I used it, plus about 1/2 cup of marinara sauce I happened to have in the fridge.

Yield: about 3 cups

• 1 large eggplant
  
• 2 T olive oil
  
• 1 onion
  
• 4 cloves garlic, chopped
  
• 1 tomato, chopped, (very ripe or canned)
  
• 1/2 tsp salt (or more, to taste)
  
• 1/4 tsp freshly ground black pepper
  
• 1 tsp Tabasco sauce (even better, Garlic Tabasco) (amount to taste)
  
• 1 T lemon juice
  

Roast the eggplant, whole, on a grill or in the oven until softened but not collapsed, it is OK if the skin gets charred. Allow to cool to the touch, or put in the fridge overnight.

Set a large skillet over heat, add the olive oil, garlic and onions. Cook over medium-high heat until onions are softened, don't burn the garlic. While that is cooking, remove the peel from the cooked eggplant, this should be easy to do with your hands, and cut into large chunks. Add the eggplant to the skillet and tomato to the skillet and cook (smooshing the occasional firm piece of eggplant) for about 15 minutes, until the tomato cooks down, but doesn't disintigrate.

Add salt, pepper, Garlic Tabasco, and lemon juice and taste for seasoning. This will be served cold, so you want it highly seasoned. Place into serving bowl and chill at least 2 hours.

Keywords: Middle Eastern, Vegetarian, Appetizer, Side, Hors d'oeuvre, Amuse, Intermediate, Vegetables, Dip, Snack, Dinner, Lunch

( RG1100 )