Garlicky Eggplant Salad with Tomato Sauce Recipe

Name: Garlicky Eggplant Salad with Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds small eggplantspeeled, 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

Servings: persons

2 pounds small eggplantspeeled, 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

1
In a large saucepan fitted with a large steamer basket, bring 1/2 inch of water to a simmer.
2
Add the eggplant and garlic to the steamer.
3
Cover the saucepan and steam the eggplant over moderate heat until tender, about 20 minutes.
4
Meanwhile, in a large, deep skillet, heat the olive oil.
5
Add the chopped tomatoes and their juices along with the cilantro, cumin, paprika and crushed red pepper and cook over moderately high heat, stirring occasionally, until thickened, about 15 minutes.
6
Drain the steamed eggplant and garlic in a colander, pressing gently to extract any excess water.
7
Transfer to a bowl and finely mash the garlic and coarsely mash the eggplant with a fork, then scrape them both into the tomato sauce.
8
Add the fresh lemon juice and simmer over moderate heat for 5 minutes, stirring a few times.
9
Season the eggplant with salt and pepper and transfer to a serving bowl.
10
Serve the eggplant salad at room temperature or lightly chilled.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds small eggplantspeeled, 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, and more.

Yes, Garlicky Eggplant Salad with Tomato Sauce 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.

Garlicky Eggplant Salad with Tomato Sauce

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