Archive for December 15th, 2008

Algerian Eggplant Salad

I made several changes to this along the way – some intentional, some not.

Slice 2 medium eggplants into 1/2-inch thick slices. Seed and quarter 2 green peppers. Slice and seed 1 jalapeno.

Toss veggies with olive oil, turmeric, cumin, crushed red chiles, LOTS of pressed garlic, and a bunch of chopped cilantro. And salt. Let marinade 30 minutes while you preheat the broiler.

Broil about 5 minutes, or until nice and charred (but not burnt). Turn oven down to 450 and put in 2 sandwich-size parbaked frozen baguettes.

Chop “grilled” veggies into bits. Add about 8 campari or 6 plum tomatoes, quartered, and another big handful of fresh cilantro. Salt and pepper to taste.

Algerian Eggplant Salad

Scoop out the baguettes and spread with Sabra Greek Olive Hummus on both sides. Fill with salad. YUM.

Eggplant Salad Sandwich


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