Cooking Index - Cooking Recipes & IdeasEggplant Salad With Almonds, Dates, And Mint Recipe - Cooking Index

Eggplant Salad With Almonds, Dates, And Mint

Pair this recipe with "Spicy Fusilli with Grilled Shrimp" (see recipe).

Courses: Salads
Serves: 4 people

Recipe Ingredients

5 tablespoons 75mlColavita olive oil
1   Eggplant - cut 1/2" cubes
1   Onion - chopped (medium)
1   Red bell pepper - seeded and diced (medium)
1   Zucchini - diced (medium)
1 tablespoon 15mlBalsamic vinegar
1 tablespoon 15mlTomato paste
1   Sugar
1   Crushed red pepper
  Salt - to taste
  Freshly-ground black pepper - to taste
1/3 cup 30g / 1.1ozWhole blanched almonds - lightly toasted,
  And chopped
1/4 cup 36g / 1.3ozChopped dates
1 tablespoon 15mlJulienned fresh mint leaves
  Mint leaves - for garnish

Recipe Instructions

In a large skillet, heat 2 table­spoons Colavita olive oil over high heat. Add eggplant; cook 7 to 8 minutes until well browned. Drain on paper toweling.

In the same skillet, saute onion in 2 tablespoons Colavita olive oil over high heat 1 minute. Add bell pepper and zucchini; cook for 4 to 5 minutes. Add balsamic vinegar to skillet; cook 1 minute. Return eggplant to skillet. Stir in tomato paste, sugar, crushed red pepper, and salt and pepper to taste. Set aside to cool.

In a small skillet, heat remaining 1 tablespoon Colavita olive oil over medium heat. Add almonds and dates; saute, stirring constantly, until sugar in dates begins to caramelize, about 2 to 3 minutes. Be careful not to allow almonds or dates to burn. Set aside to cool.

Place eggplant mixture in a serving bowl. Stir in half of the almond mixture and the julienned mint. Sprinkle with the remaining almond mixture. Garnish with mint leaves. Serve at room temperature.

This recipe yields 4 servings.

Cookbook Digest, May/Jun, 1996


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