Description
This is a combination of several recipes that i found for an eggplant salad appetizer. I serve it with pita chips or other plain crackers. It is better if made a day ahead of serving
Ingredients
- Eggplant
- Hard-boiled Eggs
- Sweet Onion
- Garlic Clove
- Chili Powder
- Cumin
- Smoked Paprika
- Lemon Juice
- Parsley
- Cilantro
- Olive Oil
- Tomato Paste
- Sugar
- Aluminum Foil
- Salt And Pepper
Instructions
- Preheat the oven to 400 degrees
- Line a baking sheet with foil and brush with oil
- Cut the eggplant in half lengthwise and place cut side down on the foil
- Bake for 20-30 minutes or until the eggplant is soft
- Cool until able to handle
- Peel and chop the eggplant coarsely
- In a small bowl, combine all remaining ingrediants and mix well
- Add the eggplant and salt and pepper to taste
- Cover and refrigerate overnight
- Remove from refrigerator and bring to room temperature before serving