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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is a combination of several recipes that I found for an eggplant salad appetizer. I serve it with pita chips or other plain crackers. It is better if made a day ahead of serving Ingredients:
1 eggplant |
2 hard-boiled eggs, chopped |
1/2 cup minced sweet onion (yellow or purple) |
1 garlic clove, minced |
1 teaspoon chili powder |
1 teaspoon cumin |
1 teaspoon smoked paprika |
2 tablespoons lemon juice |
1/4 cup minced parsley |
1/4 cup minced cilantro |
1/4 cup olive oil |
2 tablespoons tomato paste |
1 teaspoon sugar |
olive oil to coat aluminum foil |
salt and pepper |
Directions:
1. Preheat the oven to 400 degrees.
2. Line a baking sheet with foil and brush with oil. Cut the eggplant in half lengthwise and place cut side down on the foil. Bake for 20-30 minutes or until the eggplant is soft. Cool until able to handle. Peel and chop the eggplant coarsely.
3. In a small bowl, combine all remaining ingrediants and mix well. Add the eggplant and salt and pepper to taste. Cover and refrigerate overnight. Remove from refrigerator and bring to room temperature before serving.
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