Eggplant Tomato Salad

Name: Eggplant Tomato Salad
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 to 6 servings
Ingredients: 1 green bell pepper; 1 large red bell pepper; 7 tomatoes; 1 eggplant; 4 cloves crushed garlic; ¼ cup extra virgin olive oil; 2 tablespoons tomato paste; ½ teaspoon salt; ½ teaspoon ground black pepper; ½ teaspoon cayenne pepper

Rating: 3.73 stars

11 Ratings
14 Reviews
3 Photos

This is delicious with or without bread and good served warm or cold. It can be used as a side dish or just as something different to accompany a meal. Enjoy!

By Allrecipes Member

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Recipe Summary test

prep:

20 mins

cook:

1 hr

total:

1 hr 20 mins

Servings:

Yield:

4 to 6 servings

Nutrition Info

Directions

Step 1
Roast peppers on stove burners, or under oven broiler until skin turns evenly black. Immediately place in a plastic bag and let cool.

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Step 2
Prepare the tomatoes by cutting an X on the bottom of each and boil in water for 1 minute, plunge into a cold water bath and let cool.
Step 3
Cut the eggplant into small strips and saute in oil until eggplant begins to brown. About 6 to 8 minutes. Once the eggplant is soft, add garlic.
Step 4
Rinse the peppers under cold water and remove the burnt skin (just the ash). Open the peppers and remove seeds. Cut into small strips and add to eggplant. Peel cooled tomatoes, chop and add to eggplant mixture. Add tomato paste, salt, pepper and cayenne. Bring to boil, reduce heat and simmer for 30 minutes.

Nutrition Facts

Per Serving:

189 calories; protein 3.9g; carbohydrates 19.7g; fat 12g; sodium 299mg. Full Nutrition

Reviews (14)

Most helpful positive review

NEVAS.MOM

09/24/2003

This was very tasty. I didn't use the tomato paste as I didn't have that much liquid from the tomatoes in the first place and I couldn't bear the thought of mixing canned paste with my fresh-from-the-garden veggies! Something I do first with my eggplant always is salt it. Slice it 1/4 inch thick layer it in a dish sprinkling each layer with salt. Put a plate over it and weigh it down. Let it sit for at least 1 hour. Then rinse and pat dry and continue with your recipe. This will take out some of the bitterness and make it less spongy. That way when you put it in your oil to saute it doesn't soak it all up in 2 seconds flat. Read More

Helpful

(49)

11 Ratings

5 star values: 4
4 star values: 3
3 star values: 2
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

NEVAS.MOM

09/24/2003

Helpful

(49)

TAKTAK

04/18/2005

I am new to eggplant and this was my first recipe to try it....and it was GREAT! Really like the texture of the eggplant too. Read More

Helpful

(25)

CAJUNSGIRL

07/28/2004

The prep time on this recipe is especially long but definitely worth it with the finished product! Full of flavor everything about it was great. The only thing I did differently was added some grilled chicken breast directly to the sauce as it was cooking and served it over ziti. Could make and freeze if you have summer tomatos and eggplant that you want to do something with rather than regular canning! Fabulous! Read More

Helpful

(23)

OSONDREA

01/22/2003

it gets easier to make the more you make it. It goes great over pasta (angel hair is my favorite). Read More

Helpful

(18)

ACAMRON

03/09/2008

This was delicious and reminiscent of the store-bought mediterrenean eggplant salad my husband loves (though certainly much better with fresh ingredients!) My only complaint was the amount of cayenne pepper called for; I found it too spicy and while that's likely just personal preference I would warn others to be wary of 1/2 tsp and use a sprinkle instead for flavor's sake. Otherwise this is a delicious and healthy recipe I will use for years to come. Thanks for sharing! Read More

Helpful

(15)

likestocook

04/12/2014

This is delicious but I made modification to the prep to make it faster and have less clean up. I oven-fried the eggplant- tossed the eggplant in oil in a bowl then placed on a parchment paper at 375 for about 20 min till golden brown. Less time mess and same results if you use enough oil. I also grilled the peppers in the oven at the same time. Yum! Read More

Helpful

(5)

heidiwork

10/15/2014

I added some plum sauce and Chinese 5 spice and put it over rice. Tasted great! Read More

Helpful

(2)

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Back to Eggplant Tomato Salad

All Reviews for Eggplant Tomato Salad

- of Reviews

Eggplant Tomato Salad

Servings Per Recipe: 5
Calories: 189.3

% Daily Value *

protein: 8 %

carbohydrates: 6 %

dietary fiber: 31 %

sugars:

fat: 19 %

saturated fat: 9 %

vitamin a iu: 61 %

niacin equivalents: 24 %

vitamin b6: 29 %

vitamin c: 154 %

folate: 18 %

calcium: 4 %

iron: 8 %

magnesium: 17 %

potassium: 26 %

sodium: 12 %

thiamin: 23 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.