Eggplant Salad with Red Bell Pepper - Diana Shaw - Essential Vegetarian Cookbook

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* Exported from MasterCook *

 

Eggplant Salad with Red Bell Pepper

 

Recipe By : Diana Shaw - Essential Vegetarian Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Salads Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 large eggplant

3 tablespoons hot water

1 tablespoon tahini

1/3 cup plain nonfat yogurt

1 teaspoon ground cumin

1 teaspoon paprika

2 tablespoons minced fresh cilantro

1 red bell pepper, roasted, peeled, sliced -- into 1/3

inch strips

1/4 cup crumbled feta cheese (optional)

 

Heat the broiler. Prick the eggplant with a fork in 4 places, and place it under

the broiler 2 inches from the heat until the skin buckles, 6 to 9 minutes. Turn

it over and continue to broil until the skin buckles on the other side, 5 to 7

minutes more. If any part is still firm and smooth, turn the eggplant again so

that the part in question is directly under the broiler and broil until the

entire eggplant has buckled, about 5 minutes per side. Remove the eggplant and

let it cool.

 

Meanwhile, in a small mixing bowl combine the hot eater, tahini, yogurt, cumin,

paprika, and cilantro, and stir until smooth. When the eggplant is cool enough

to handle, cut off the ends, peel, and remove as many of the seeds as possible.

Chop the pulp coarsely, and stir into the yogurt mixture. Add the pepper and the

feta cheese, if desired, and mix well. Serve at room temperature, or chill and

serve cold.

 

1001 Things to do with eggplant @

http://home.att.net/~ashburysaubergines/index.html

 

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