Friday, September 25, 2015

Spicy Eggplant Salad

A wonderful way to prepare eggplant is as a side dish or a starter to a meal. It's also a wonderful food to care for your cholesterol.

You’ll Need
  • 3 medium eggplants
  • 2 ½ teaspoons coarse salt
  • ¼ cup olive oil
  • 1 ½ cups tomato sauce
  • ¼ teaspoon pepper
  • 1 teaspoon red pepper flakes
  • 2 teaspoons ground cinnamon
  • 1 Tablespoon crushed dried mint
Directions

  • Slice the eggplants crosswise into 1 1/2 inch thick pieces.
  • Sprinkle them with 2 teaspoons of the salt and let stand for 15 minutes.
  • Then rinse eggplants under cold water and dry well.
  • Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes.
  • Remove and put into a serving bowl.
  • Cool.
  • Put the tomato sauce, pepper, red pepper flakes, cinnamon, mint and remaining 1/2 teaspoon of salt, in a pan.
  • Simmer over low heat for 10 minutes, which is long enough to integrate the flavors.
  • Pour this over the eggplant; refrigerate until ready to use.
  • The salad can remain in the refrigerator for several days.
  • Serve cold or at room temperature.





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