Eggplant Salad (Persian)
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 eggplant (s)
- 3 tomato (s)
- 1 tablespoon oil
- 1 onion (s)
- 1 teaspoon lemon juice
- 2 cloves garlic
- 1 cup juice (pomegranate juice), fresh, or .5 teaspoons pomegranate concentrate
- 1 teaspoon vinegar (apple or white wine vinegar)
- 1 teaspoon mint, dried
Print Recipe
Pin Recipe Instructions
- Pierce the aubergines all around and bake in the 220-degree oven for about 30 minutes. They should be soft enough that the skin can be easily peeled off. Then cut into small pieces. Scald the tomatoes briefly, peel off the skin and cut as small as possible.
- Heat the oil in a pan and fry the finely chopped onion until golden brown. Add crushed garlic cloves and fry briefly. Add eggplants and tomatoes to the pan. Simmer over low heat with pomegranate juice, lemon juice, vinegar, mint, pepper and salt for about 15 minutes.
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