Spicy Eggplant, Tomato and Garlic Salad
- 3 medium eggplants
- 6 unpeeled garlic cloves
- 1/2 cup extra virgin olive oil
- 3 ripe medium tomatoes, peeled, seeded and chopped, juices reserved
- 1/5 tablespoon sweet paprika
- 1 pinch cayenne pepper
- salt
- freshly ground black pepper
- 1 tablespoon finely chopped fresh flat-leaf parsley
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Eggplants, medium (3)
- Flat-leaf parsley, fresh (1 tablespoon)
- Tomatoes, ripe medium (3)
- Cooking & Baking
- Black pepper, freshly ground (1)
- Cayenne pepper (1 pinch)
- Garlic cloves (6)
- Olive oil, extra virgin (1/2 cup)
- Paprika, sweet (1/4 tablespoon)
- Salt (1)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published June 28, 2012 (6 months ago).
134 people saved this recipe.
