Middle Eastern Eggplant and Tomato Salad
Adapted from Cooking Light.
Servings 6
Calories 113kcal
Equipment
- blender
- large saucpan
Ingredients
- 2 medium red bell peppers, roasted
- 1 medium tomato peeled and seeded
- 3 tablespoons no-salt-added tomato paste
- 2 tablespoons water
- ½ teaspoon sea salt divided
- 1 dash ground red pepper
- 3 garlic cloves thinly sliced
- ¼ cup olive oil
- 1 pound eggplant cut into 1-inch cubes
- ¼ teaspoon freshly ground black pepper
Instructions
- In the blender, puree the tomato. Add the tomato past, 2 tablespoons water, ¼ teaspoon sea salt, ground red pepper, and garlic. Blend until smooth.
- Heat the oil in the saucepan over medium heat. Add the eggplant and cook until tender, about 30 minutes, stirring frequently. Stir in the chopped roasted pepper and the tomato sauce. Cover and cook 5 minutes. Stir in the remaining salt and pepper.
Nutrition
Calories: 113kcal | Carbohydrates: 8g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 429mg | Potassium: 327mg | Fiber: 3g | Sugar: 4g | Vitamin A: 374IU | Vitamin C: 12mg | Calcium: 20mg | Iron: 1mg