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Yemenite Eggplant Salad

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Description Edit

Ingredients Edit

  • 1 pound Eggplant
  • 1 cup chopped tomato
  • 1/2 cup tomato puree, fresh or canned
  • 1 teaspoon minced garlic
  • 1 tablespoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon zhoug, or the milder condiment, shatta
  • Preheat the oven to 400 F.

Directions Edit

  1. Bake the Eggplant until it is very soft, about 35 minutes.
  2. Peel and cool. mash the Eggplant pulp amd mix with the choppped

tomato. Add the rest of the ingredients and mix well.

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