Mashed Eggplant and Tomato Salad Recipe

Name: Mashed Eggplant and Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds eggplants; Juice of 1/2 to 1 lemon; 1 pound tomatoes, peeled and chopped; 5 garlic cloves, chopped coarsely; Salt; 4 tablespoons argan (see page 31) or extra virgin olive oil; 1/2 teaspoon paprika; Good pinch of ground chili pepper, to taste; 1 teaspoon ground cumin; 2 tablespoons chopped flat-leaf parsley; 2 tablespoons chopped cilantro; To garnish: a handful of black olives

Servings: persons

1 1/2 pounds eggplants
Juice of 1/2 to 1 lemon
1 pound tomatoes, peeled and chopped
5 garlic cloves, chopped coarsely
Salt
4 tablespoons argan (see page 31) or extra virgin olive oil
1/2 teaspoon paprika
Good pinch of ground chili pepper, to taste
1 teaspoon ground cumin
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped cilantro
To garnish: a handful of black olives

1
Prick the eggplants with a pointed knife to prevent them from bursting in the oven.
2
Place them on a large piece of foil on a baking sheet and roast them in a hot oven preheated to 475F for about 45 to 55 minutes, or until they feel very soft when you press them and the skins are wrinkled.
3
When cool enough to handle, peel and drop them in a bowl of water with a little lemon juice to keep their flesh pale.
4
Drain the eggplants in a strainer or colander with small holes and press out as much of the water and juices as possible.
5
Still in the colander, chop the flesh with a pointed knife, then mash it with a fork or wooden spoon, letting the juices escape through the holes.
6
Cook the tomatoes with the garlic and a little salt over a low heat for about 20 minutes, or until reduced to a thick sauce, stirring occasionally.
7
Mix with the mashed eggplants and the rest of the ingredients and add salt to taste.
8
To serve, spread flat on a plate and garnish with olives.

393

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 12 ingredients. The key ingredients include: 1 1/2 pounds eggplants, Juice of 1/2 to 1 lemon, 1 pound tomatoes, peeled and chopped, 5 garlic cloves, chopped coarsely, and more.

Yes, Mashed Eggplant and Tomato 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.

Mashed Eggplant and Tomato Salad

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