Source: Ana María Kruger
Makes 4 servings.
Preparation time: 45 minutes
Tips: Serve as salad or side dish.
Eggplant Salad
Many Types
Ingredients
Preparation
1 large eggplant, peeled and cut 1" thick slices
1 large yellow onion, cut into 1/4" thick slices
2 red pimentos
1 garlic clove
3 tablespoons olive oil
1 tablespoon tomato paste
1/4 cup water
1 teaspoon salt
1 tablespoon chili sauce (sambal), approx. to taste
1. Place eggplant slices in a greased aluminum sheet and roast under the broiler until cook and slightly brown. Do not over cook or it will be mushy. Remove and reserve.
2. Place onion slices in aluminum sheet and roast under broiler until soft and slightly brown.
3. Place pimento peppers whole under broiler to roast evenly until skin blisters all around. Place pepper in a covered bowl or paper bag and allow to cool. This allow the pepper to fully cook inside. Carefully remove skin, open and clean seeds. Cut into slices.
4. In a skillet. Heat olive oil for a bout 2 to 3 minutes, add chopped garlic. Stir for about 1 minute. Add tomato paste and allow to blend with oil. Slowly add water to form a thick sauce, add salt and sambal (chili sauce).
5. Off heat mix sauce with eggplant, peppers and onions mix gently to coat. Refrigerate until about 20 minutes before serving.
Serve room temperature.
