EGGPLANT (AUBERGINE) SALAD/CAVIAR
This is a very easy and healthy addition to any meal. Makes a great side dish or as a dip. Also known as Baklazhanovaya Ikra in Russian. You will need a larger non-stick skillet (at least 12 inches wide and 3 inches tall). Also two hand-fulls of cherry tomatoes can be substituted for the two medium tomatoes.
Provided by blazer380
Categories Peppers
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Chop and caramelize the onions on a skillet (with a little bit of olive oil) over medium heat until they are golden but not burnt.
- While the onions are cooking, without peeling the eggplant, cut it into about 1/2 inch cubes. And place in a large bowl.
- Chop the bell pepper and add to bowl.
- Cut the tomatoes and add to bowl.
- Take the cooked onions, finely chop them, and add to bowl.
- Add the red pepper flakes, salt, and finely chopped garlic to the bowl.
- Mix all the ingredients in the bowl and transfer to a 12 inch non-stick skillet.
- Pour the contents of the tomato can on top of what's in the skillet and mix it a little bit.
- Cover with a lid and cook on low/medium heat. Keep mixing the contents every 10-15 minutes to cook things evenly and prevent burning. If you notice sticking to pan, reduce heat.
- The dish is ready when most of the liquid has evaporated and all the ingredients are soft and fully cooked. Approximately 45 minutes.
- Place in fridge to cool the salad since it's best served chilled.
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BD tradition
[email protected]I love this salad! It's so easy to make and it's always a hit.
Fatima Nayab
[email protected]This is a great recipe for a light and healthy lunch or dinner. It's also very versatile and can be made with different types of vegetables.
Faysal Gujjar
[email protected]I've made this salad several times now and it's always delicious. It's a great way to get your daily dose of vegetables.
Irfan Bhutto
[email protected]This salad is easy to make and it's always a hit with my family and friends.
HolyGoldfish667
[email protected]I love the combination of flavors and textures in this salad. It's a perfect summer dish.
Natukudha Gloria
[email protected]This salad is a great way to use up leftover eggplant. It's also very healthy and refreshing.
Keisha Wanjiru
[email protected]This is the best eggplant salad I've ever had. The flavors are perfectly balanced and the texture is amazing.
Ashok Tiruwa
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of eggplant, but I'm so glad I did. The roasted eggplant is amazing and the salad is full of flavor. I will definitely be making this again.
Mohiuddin Sagur
[email protected]This salad is a keeper! It's so easy to make and it's always a crowd-pleaser. I love serving it at potlucks and parties.
Nicolas Del Angel Izaguirre
[email protected]I followed the recipe exactly and the salad turned out great. The only thing I would change is to add a little more salt and pepper to taste.
Hamza yaseen
[email protected]This is a great recipe for a light and healthy lunch or dinner. I served it with grilled chicken and it was delicious. The salad is also very versatile and can be made with different types of vegetables, such as zucchini or bell peppers.
Nazer kuniyil
[email protected]I've made this salad several times now and it's always a hit. The roasted eggplant gives it a smoky flavor that pairs perfectly with the other ingredients. I especially love the addition of the pomegranate seeds, which add a nice crunch and sweetness
pelania tainamu
[email protected]This eggplant salad is a delicious and refreshing dish that is perfect for a summer meal. I love the combination of flavors and textures, and it is a great way to use up leftover eggplant.