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Middle Eastern Eggplant and Tomato Salad

Andrea Meyers
  • 50 minutes
  • Serves 4 to 6

INGREDIENTS

2 1/8 lb

Eggplant

3

Garlic cloves

2

Red bell peppers, medium roasted

1

Tomato, medium

3 tbsp

Tomato paste, no-salt-added

1/4 tsp

Black pepper, freshly ground

1 dash

Red pepper, ground

1/2 tsp

Sea salt

1/4 cup

2 ounces/60 ml olive oil

2 tbsp

Water