Yemenite Eggplant Salad
Ingredients
- 1 pound Eggplant
- 1 cup chopped tomato
- 1/2 cup tomato puree, fresh or canned
- 1 teaspoon minced garlic
- 1 tablespoon freshly ground black pepper
- 1/2 teaspoon salt
- 1 teaspoon zhoug, or the milder condiment, shatta
- Preheat the oven to 400 F.
- Bake the Eggplant until it is very soft, about 35 minutes.
- Peel and cool. mash the Eggplant pulp amd mix with the choppped tomato. Add the rest of the ingredients and mix well.
This article uses material from the "Yemenite Eggplant Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
