Eggplant Middle Eastern salad
EGGPLANT MIDDLE EASTERN SALAD
2 - 3 long thin eggplants
2 red bell peppers, seeded and cut into chunks
4 cloves garlic, minced
Salt to sprinkle
1/2 cup olive oil + 2 tablespoons olive oil
1/3 cup tomato paste
1 cup water
1 bay leaf
1 teaspoon cumin
2 tablespoons fresh lemon juice
1 teaspoon sugar
dash of cayenne pepper or pinch or red pepper flakes
salt and pepper to taste
1 jar Aunt Nellie’s Whole Holland Style Onions, drained
10 - 12 pitted kalamata-style black olives
1/3 cup fresh parsley, minced
fresh parsley leaves for garnish
-Peel the eggplant with peeler, leaving a few thin strips of skin intact running vertically down the sides of the eggplant. (This will help hold the chunks of eggplant together). Cut the eggplants into 1-inch cubes and sprinkle liberally with salt then lay them on a paper-lined baking sheet in a single layer. Let stand for 30 minutes. Then rinse chunks in a colander, then pat them dry with more paper towels.
-Heat 14/ cup oil in a deep frying pan. Fry half of the eggplant chunks, turning frequently over medium-high heat, until they are browned and slightly softened. Remove to paper towels to soak up excess oil. Add another 1/4 cup oil to the pan and repeat with the remaining eggplant chunks.
-Add 2 tablespoons oil to the same skillet and saute pepper chunks until just softened about 5 - 6 minutes. Add garlic and saute another 2 minutes, stirring frequently.
-In a large saucepan combine tomato paste, water, bay leaf, lemon juice, cumin, cayenne, sugar, salt and pepper then bring to a boil over medium-high heat. Reduce heat to medium and continue to simmer for about 20 minutes until mixture is slightly reduced.
-Add eggplant chunks, pepper chunks, and onions, to the pot and stir into tomato sauce. Bring to a boil, then turn to a low simmer and continue to cook for 30 minutes, covered with a lid, leaving a small opening to vent on one side. Taste for seasoning and adjust as desired.
-Mix well and place in serving bowl. Cover with plastic wrap and let chill for several hours or overnight in fridge for flavors to meld. Stir in chopped parsley and garnish with more fresh parsley leaves and black pitted kalamata-style olives.
-Serve with toasted crusty bread slices or crackers. Serve cold or at room temperature. Serves 5 - 6
Salt eggplants generously and let sit to draw out the bitterness and then rinse before using.
Garnish chilled salad with fresh parsley leaves and olives. Best served at room temperature.
PERSNICKETY NOTES:
*If Aunt Nellie’s onions are not available, you can use pearl or boilers onions, peeled and added to the tomato mixture during the first boiling and simmering of the sauce. You could even use a white or yellow onion, peeled cut into chunks if you prefer.
*There are many varieties of eggplants, some less bitter than others. The common Globe or Italian eggplants sold in the U.S. tend to be more bitter than Japanese or Chinese varieties (which I grow in pots during the summer as they can be hard to find at the grocery store). But I salt mine either way just to be sure that pesky bitterness doesn’t come sneaking through. Check out this site for a guide to various eggplant varieties and their qualities: https://www.wideopeneats.com/eggplant/
*Try serving this salad with crisp large pita chips or toasted pita bread for a real Middle-Eastern flair!
