Yemenite Eggplant Salad

(5 votes)

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.

Bake the eggplant until it is very soft, about 35 minutes.

Peel and cool. mash the eggplant pulp amd mix with the choppped
tomato. Add the rest of the ingredients and mix well.


Comments:

what do the condiments 'zhoug' & 'shatta' consist of?
Anonymous, Location not stated.

Zhoug and Shatta are spicy Middle Eastern condiments. Here a couple of recipes:
http://www.cookingcache.com/dips/zhoug.shtml
http://www.recipesource.com/side-dishes/sauces/04/rec0499.html
Peter, Kingston, Canada

Tasty and easy to make. Zhoug is yummy and different! Nancy in Texas
Anonymous, Location not stated.

Fantastic recipe and the zhoug was awesome as well. I used two young eggplants from my garden and it was a perfect recipe to feature these purple darlings. My husband raved about it and wants me to whip it up again soon. I keep telling my eggplants to grow faster.
Rachel, Saratoga County, NY, USA


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