You are here

Eggplant-Tomato Salad

fatfree.kitchen's picture
Ingredients
  Eggplant 1 Medium, peeled and cut in to chunks
  Water/Nonfat chicken broth / vegetable broth / wine 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Chopped onion 1⁄4 Cup (4 tbs)
  Grated fresh gingerroot 1 Teaspoon
  Ground cumin 1 Teaspoon
  Ground coriander 1 Teaspoon
  Red pepper flakes 1⁄4 Teaspoon
  Tomatoes 2 Medium, chopped
  Green bell pepper 1 , chopped
Directions

Heat 1 inch of water in a steamer.
Place eggplant chunks in a steamer basket or colander.
Cover and steam for 8 minutes or until eggplant is tender.
Heat the water, broth, or wine in a skillet over medium heat.
Add the garlic, onion, ginger, cumin, coriander, red pepper flakes, tomatoes, and green pepper.
Cook and stir over medium heat for 5 minutes.
Add more liquid during this process if necessary.
Toss the eggplant with the tomato mixture.
Chill for 30 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Steamed
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

Rate It

Your rating: None
4.17857
Average: 4.2 (21 votes)