I discovered Paules cooking blog about 6 months ago when I was looking for an oriental eggplant salad recipe like at Maschu. This recipe appealed to me the most so I have decided to cook it sometime. And this happened this weekend.
The salad tastes really good, but just not like that from Maschu. Nevertheless, I recommend this recipe and I will certainly cook it more often from now on.
Ingredients:
2
large or 3 small eggplants
2
red bell peppers
2
shallots
3
garlic cloves
can
(400g) chopped tomatoes
vegetable
oil for frying
salt
pepper
1-2
tbsp red wine vinegar
honey
cumin
coriander
seeds
dried
or fresh chopped mint
2
tbsp olive oil
Preparation:
Wash the aubergines and cut into 2 cm cubes. Salt and let them rest.
Wash the peppers and chop in small pieces.
Peel the shallots, cut lengthwise in half and cut into thin rings. Peel the garlic and cut into thin slices.
Heat some oil in a pan and fry the drained eggplant cubes. Reduce heat and simmer gently. Remove from pan and place on a piece of kitchen paper to absorb excess fat.
Next, fry also the pepper pieces. Add shallots and garlic and cook everything. Add the eggplant cubes and tomatoes and cook for another 3-5 minutes.
Wash the aubergines and cut into 2 cm cubes. Salt and let them rest.
Wash the peppers and chop in small pieces.
Peel the shallots, cut lengthwise in half and cut into thin rings. Peel the garlic and cut into thin slices.
Heat some oil in a pan and fry the drained eggplant cubes. Reduce heat and simmer gently. Remove from pan and place on a piece of kitchen paper to absorb excess fat.
Next, fry also the pepper pieces. Add shallots and garlic and cook everything. Add the eggplant cubes and tomatoes and cook for another 3-5 minutes.
Allow to cool and place it for a few hours in the refrigerator. Before eating the salad should have room temperature.
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