Middle Eastern Eggplant And Tomato Recipes Eggplant Salad Tomato Pepper Recipe Middle Recipes Cooked Israel East
If you're looking for a new and exciting salad recipe to add to your repertoire, look no further than this Middle Eastern roasted eggplant salad. This dish is packed with flavors and textures that will leave you wanting more.
Ingredients:
- 2 eggplants, sliced into rounds
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 clove of garlic, minced
- 1/4 cup pomegranate seeds
Preheat your oven to 375°F. Spread the eggplant rounds out on a baking sheet and drizzle them with olive oil. In a small bowl, mix together the cumin, smoked paprika, cinnamon, salt and pepper. Sprinkle the spice mixture over the eggplants, making sure they are evenly coated. Roast the eggplants in the oven for 20-25 minutes, or until they are tender and golden brown.
Instructions:
While the eggplants are roasting, prepare the dressing. In a small bowl, mix together the lemon juice, tahini, garlic, and some salt and pepper. Whisk everything together until the mixture is smooth and well combined.
Once the eggplants are done, place them in a large bowl and add the chopped parsley. Toss everything together until the eggplants are coated in parsley. Pour the dressing over the eggplant mixture and toss everything together until the eggplants are evenly coated with the dressing. Top the salad with some pomegranate seeds and serve it warm.
If you're looking for a light and refreshing salad that's packed with flavor, you can't go wrong with this Middle Eastern eggplant and tomato salad. This salad is perfect for a summer day when you want something that's both refreshing and filling.
Ingredients:
- 2 large eggplants, diced
- 2 pints of cherry tomatoes, halved
- 1 small red onion, sliced thinly
- 1/4 cup extra virgin olive oil
- 1/4 cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon za'atar spice blend
- Salt and pepper, to taste
Preheat your oven to 400°F. Spread the eggplant on a large baking sheet and drizzle them with olive oil. Season with salt and pepper, then toss everything together until the eggplants are coated in oil and spices. Roast the eggplants in the oven for about 25 minutes, or until they are golden brown and tender.
Instructions:
While the eggplants are roasting, prepare the dressing. In a small bowl, whisk together the lemon juice, za'atar spice, and some salt and pepper. Gradually add the olive oil, whisking constantly, until the dressing is smooth and well-combined.
Once the eggplants are done roasting, remove them from the oven and let them cool for a few minutes. Combine the roasted eggplant, cherry tomatoes, and red onion in a large bowl. Add the dressing and toss everything together until the salad is evenly coated in the dressing. Finally, garnish the salad with chopped parsley and serve.
These two salads are perfect if you want to try something new and exciting. Whether you are looking for a warm salad or a refreshing one, these recipes have you covered.
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