• Dish Type:

    Warm Eggplant and Tomato Salad

  • Season:

    All Year

  • Prep Time:

    10 minutes

  • Cook Time:

    65 minutes

  • Serves:

    4 to 5

Ingredients

  • 1 eggplant, cleaned and cut into pieces
  • 3 tomatoes grated
  • 1/3 cup of Garlic California Extra Virgin Olive Oil
  • 2 cloves of garlic
  • Salt and ground pepper to taste
  • ½ tsp of ground cumin
  • 1 tsp of ground paprika
  • 2 Tbsp of fresh parsley finely chopped
  • Lemon juice to taste

Instructions

  1. Preheat the oven to 400 F.
  2. Clean the eggplants and place them on a baking tray.
  3. Bake for 35 to 40 minutes or until soft.
  4. Cool the eggplant, peel, and squeeze the juice; mash with the fork.
  5. Heat oil in a frying skillet over medium-high heat.
  6. Add tomatoes, garlic, spices, parsley, and salt and pepper.
  7. Cook for about 10 to 12 minutes.
  8. Serve.
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