Eggplant Salad
Author: Alisa Fleming
Serves: 6-8
- 3 large eggplants
- ½ tsp sea salt
- ¼ cup cold pressed oil for skillet
- 5 cloves garlic,chopped or pressed
- ½ cup water
- ¼ tsp ground turmeric
- ¼ tsp paprika
- ¼ tsp ground cumin
- 1 tbsp tomato paste
- 1 tbsp cider vinegar
- ¼ cup sweet red pepper seeded and chopped for garnish
- Cut eggplants into ½ inch slices, sprinkle with salt and leave for ½ hour. Wipe dry and lightly brown in skillet, reduce heat, cover and cook until done. Remove and keep warm.
- In same skillet stir-fry garlic for a minute, add water, turmeric, paprika, cuminseed, and tomato paste. Simmer mixture over low heat for 5 minutes. Stir in the vinegar.
- Pour sauce over eggplant slices and garnish with the chopped red peppers.
- Serve at room temperature.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=162706
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