Tunisian Eggplant Salad
Salads • Arab
Description
Tunisian Eggplant Salad
Ingredients
- Eggplants 25 oz
- Tomatoes 25 oz
- Olive Oil 4 tablespoons
- Black Cumin (Cumin) 1 teaspoon
- White Pepper (whole) 1 teaspoon
- Onion 10 oz
- Mild Chili Spice 1 piece
- Garlic 4 cloves
- Ground coriander 3 tablespoons
- Fresh Mint 3 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Yogurt powder 4 tablespoons
- Pide bread 8 pieces
Step-by-Step Guide
Step 1
Place the eggplants in a colander, sprinkling the pieces with salt. Place a weight on top for 1 hour to allow excess liquid to drain. Preheat the oven to 445°F.
Step 2
Remove the skin from the tomatoes, cut the flesh in half, and place them cut side up on a lightly greased baking sheet measuring 25 by 35 cm. Drizzle with olive oil and set aside.
Step 3
In a small skillet over medium heat, toast the cumin seeds and black pepper. Then grind them in a mortar.
Step 4
Squeeze the eggplants, dry them with a paper towel, and transfer them to a bowl. Add a tablespoon of olive oil and mix well. Spread the pieces on a baking sheet measuring 30 by 40 cm, placing the eggplants below and the tomatoes above. Bake for 25 minutes. Let the tomatoes cool and cut them into small pieces.
Step 5
In a large skillet over medium heat, heat 2 tablespoons of olive oil and sauté the onion for 5 minutes. Add the chili and garlic and cook for another minute. Add the chopped tomatoes, eggplants, and ground spices to the skillet. Mix well, add the herbs, and season with salt and pepper.
Step 6
Simmer on low heat and transfer the contents of the skillet to a dish in which you will serve the salad. Cover and refrigerate for 24 hours.
Step 7
Serve the salad drizzled with olive oil and sprinkled with chopped fresh herbs. Place a warmed pita and a spoonful of yogurt on each plate.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!