Ingredients
- 1 pound fresh eggplant, peeled and diced
- 1 red bell pepper, coarsely chopped
- 1/2 cup chopped red onion
- 4 tablespoons olive oil
- 8 sun-dried tomatoes (or oil packed sun-dried tomatoes, drained)
- 1 cup boiling water (if using dry sun-dried tomatoes)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 2 garlic cloves, minced
- 1/2 cup pitted kalamata olives (or 1/2 cup pitted green olives, chopped)
- 1/2 cup chopped Italian parsley
- 1/8 cup almonds (toasted slivered almonds may substitute pine nuts)
- 1 to 2 whole lemon (juice of, no seeds, amount depending on size)
- 1 tablespoon chopped fresh mint (optional)
- Pita bread rounds (4, optional)
How to Make
-
Step 1: Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed. Or use oil-packed tomatoes and dice.
-
Step 2: Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
-
Step 3: Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
-
Step 4: In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
-
Step 5: Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste).
-
Step 6: Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.