Spicy Eggplant, Tomato And Garlic Salad

1. 1

   Trim each eggplant.

2. 2

   Using a vegetable peeler or knife, remove a strip of skin, then leave a band of skin in place, and then remove another strip of skin, and so on.

3. 3

   Quarter the eggplant lengthwise and then cut into 1 to 1 1/2 inch pieces.

4. 4

   Put the eggplant and garlic in a steamer basket over at least 2 inches of water in a saucepan.

5. 5

   Cover the eggplant snugly with foil and bring the water to a boil over high heat.

6. 6

   Steam the eggplant until soft, about 25 minutes.

7. 7

   Remove the garlic and let cool.

8. 8

   Squeeze the garlic from the peels; discard the peels.

9. 9

   In a large skillet or saute pan, heat the olive oil over medium heat and add the tomatoes, garlic, paprika, and cayenne.

10. 10

    Season with salt and pepper.

11. 11

    Cook, stirring frequently, until the tomatoes are a deeper red and pulpy, about 10 minutes.

12. 12

    Stir in the eggplant.

13. 13

    Cover and cook over medium heat, stirring and mashing down the ingredients frequently until pasty, about 20 minutes.

14. 14

    Taste for seasoning and adjust as needed.

15. 15

    Transfer to a serving bowl.

16. 16

    Scatter with parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.