Eggplant Salad – a delicious recipe with eggplants, tomatoes, garlic, paprika, ground cumin, cayenne pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Using a potato peeler, cut a few strips off the eggplant, lengthwise, and slice into rings, 1 cm thick. Set aside.
2
Peel the tomatoes by making a small incision in the shape of a cross and placing them in boiling water for a few seconds. This will cause the peel to come off easily.
3
Cut into quarters and set aside.
4
Heat a little oil in a deep frying pan. Add the eggplant, reduce the heat, and cook for 2-3 minutes.
5
Add the tomatoes, cumin, paprika, and cayenne pepper, and stir.
6
Dissolve the tomato puree and sugar in 250 milliliters of water.
7
Add the eggplant mixture and cook on a low heat until the sauce thickens.
8
Add the mint and a few drops of lemon juice.
57
kcal
Calories
13
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3 eggplants medium, 4 plum tomatoes, 2 cloves garlic chopped, 1 teaspoon paprika, and more.
Yes, Eggplant Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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