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x0x Turkish eggplant salad

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    x0x Turkish eggplant salad Turkish eggplant salad By ELLEN KANNER, THE MIAMI HERALD Vegetarian recipes TURKISH EGGPLANT SALAD In kitchens from Tuscany to
    Message 1 of 1 , Feb 4, 2013
      x0x Turkish eggplant salad

      Turkish eggplant salad


      By ELLEN KANNER, THE MIAMI HERALD




      Vegetarian recipes

      TURKISH EGGPLANT SALAD

      In kitchens from Tuscany to Tunisia, raisins are used to add a note of sweetness to savory dishes, like this warm salad. Featuring eggplant, this dish can be served over fresh greens or whole grains, as a filling for whole wheat pita, as a dip for vegetables or on its own. It keeps covered in the fridge for several days, during which time the flavors mellow and deepen.

      3 cloves garlic, chopped

      1 medium eggplant chopped into 1-inch cubes, about 4 cups

      1 pint grape tomatoes, halved, if large

      1 medium onion, chopped

      2 tablespoons olive oil

      3 tablespoon raisins

      1 teaspoon cumin

      1/2 teaspoon cinnamon

      3 tablespoons pine nuts

      1 handful fresh dill, chopped

      Sea salt and freshly ground pepper to taste

      Heat oven to 375 degrees.

      Read the rest at http://www.northjersey.com/food_dining/186731801_Turkish_eggplant_salad.html

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