Introduction: Eggplant Salad – With Tomatoes & Peppers
This eggplant dish is one of my all time favorite things to eat. It is called “Ikra” in Russian, which means caviar.
Eggplants - 800 grams
Bell pepper - 500 grams
Tomatoes - 500 grams
One hot chili pepper
Cilantro - ¼ bunch
Salt - 2 teaspoons
Olive oil - 80 grams
Peel, wash and small dice an onion.
Remove the stem and seeds and medium dice 500 grams of red bell pepper.
Wash, peel and medium dice 800 grams of eggplant.
Peel 500 grams of tomatoes using a peeler, or place in boiling water for 20 seconds and shock in ice water. Cut into cubes.
Heat 80 grams of olive oil (or another vegetable oil) in a thick bottomed pan. Add the onion. Fry for a minute or two, and add the peppers.
Cook for a minute, add the eggplant and cook until the eggplant turns translucent.
Add the tomatoes, 2 teaspoons of salt, and optionally- a minced hot chili pepper and mix.
Cover and simmer over low heat until the vegetables are tender, and cool. Roughly chop ¼ bunch of cilantro, add into the eggplant salad and mix.
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