Guest guest Posted January 16, 2001 Report Share Posted January 16, 2001 * Exported from MasterCook * Eggplant Salad Recipe By : Mina Newman - Executive Chef at Layla Restaurant Serving Size : 6 Preparation Time :0:00 Categories : Salads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- olive oil -- for sautéing 4 medium eggplants -- diced into 1 " cubes AND salted for 1 hour 3 garlic cloves -- chopped 2 medium onions -- peeled and diced 6 plum tomatoes, ripe -- seeded and diced 2 tablespoons honey 1 cinnamon stick 2 tablespoons ground cumin 1 tablespoon turmeric 1 tablespoon paprika 4 tablespoons red wine vinegar salt and pepper -- to taste 2 tablespoons chopped cilantro 1 tablespoon chopped parsley In a large sauté pan, heat a small amount of olive oil and brown eggplant quickly on all sides. Continue to cook in batches until all eggplant is done. In a separate pot (large enough to hold all the eggplant), heat 2 tablespoons olive oil and sweat garlic and onions until translucent. Add eggplant, tomatoes, honey and spices. Reduce until all liquid is evaporated. Stir occasionally, making sure the bottom does not burn. Remove from heat; add vinegar and check seasoning. Before serving add herbs. Let cool to room temperature before serving. - - - - - - - - - - - - - - - - - - NOTES : This recipe is brought to you via the courtesy of the Food TV Network website. Quote Link to comment Share on other sites More sharing options...
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