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Salads, Vegetarian

Eggplant and tomato salad

Eggplant and tomato salad
Los Angeles Times

Claudia Roden's new cookbook, "Arabesque: A Taste of Morocco, Turkey, & Lebanon" ($35, Knopf), is a generous, warm, open-door invitation to explore the tenets and nuances of a rich culinary legacy. With recipes for such dishes as sophisticated tagines from ... Read more

Total time: 1 hour, including cooling time | Serves 6 to 8
  • 2 to 3 eggplants (about 2 pounds)
  • Juice of 1/2 to 1 lemon
  • 3 garlic cloves, crushed
  • 4 tablespoons good-quality olive oil
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • Large handful chopped flat-leaf parsley
  • 4 sprigs mint, chopped
  • 4 scallions, finely sliced
  • 4 plum tomatoes, unpeeled, diced
  • Handful of fresh pomegranate seeds (optional)

Step 1Prick the eggplants in a few places with a pointed knife to prevent them from exploding. Turn them over the flame of a gas burner or hot barbecue, or under the broiler, until the skin is charred all over (this gives them a distinctive smoky flavor) and they feel very soft when you press them. Alternatively, place them on a sheet of foil on an oven tray and roast them in the hottest preheated oven for 45 to 55 minutes, until the skins are wrinkled and they are very soft.

Step 2When cool enough to handle, peel and drop them into a strainer or colander with small holes. Press out as much of the water and juices as possible. While still in the colander, chop with a pointed knife, then mash with a fork or wooden spoon, letting the juices escape through the holes.

Step 3Mix the eggplant puree with the lemon juice, garlic, olive oil, salt, pepper, parsley and mint. Spread the puree on a large, flat serving plate. Sprinkle with the scallions, tomatoes and pomegranate seeds, if using.

Note: From "Arabesque" by Claudia Roden.


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