Tomato / Eggplant Salad
- 1 large eggplant, peeled and rough cut
- 4 medium tomatoes, peeled, seeded and chopped – tennis ball size
- HINT –remove core from tomato and cut a small X on the bottom of each, dip each tomato in boiling water for 1 or 2 minutes, remove to cool water, tomato skins will peel off easily. Cut tomatoes in half crosswise, not through the core, and squeeze out the seeds
- 3 or 4 large cloves of garlic finely chopped or pressed
- 2 TBL finely chopped fresh cilantro
- 2 TBL finely chopped flat leaf parsley
- 1 ½ TBL kowboy kwAZeen DESERT DUST
- 1 TBL kowboy kwAZeen CHIPOTLE WRIB WRUB
- ¼ TSP sea salt
- ¼ cup olive oil
- 1/3 cup water
- 1 or 2 wedge of lemon (optional)
- Saute on medium heat eggplant in a small amount of the olive oil. When eggplant begins to soften turn down heat to low. Add spices, salt, garlic, and tomatoes and continue cooking, use water to adjust consistency (approx.. 30 / 35 minutes). (should be consistency of guacamole). When eggplant and tomato are incorporated and proper consistency remove from heat. Add remaining olive oil and chopped parsley and cilantro, stir vigorously to incorporate all ingredients and allow mixture to begin cooling. Taste. Add a bit more sea salt if necessary. If desired squeeze lemon into mixture and stir. Serve immediately while still warm with grilled flat bread and sliced cucumber to dip. Can be made in advance and refrigerated overnight.
