Рецепт Eggplant Salad With Almonds, Dates, And Mint

Ингредиенты
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Инструкции
- In a large skillet, heat 2 table spoons Colavita extra virgin olive oil over high heat. Add in eggplant; cook 7 to 8 min till well browned. Drain on paper toweling.
- In the same skillet, saute/fry onion in 2 Tbsp. Colavita extra virgin olive oil over high heat 1 minute. Add in bell pepper and zucchini; cook for 4 to 5 min. Add in balsamic vinegar to skillet; cook 1 minute. Return eggplant to skillet. Stir in tomato paste, sugar, crushed red pepper, and salt and pepper to taste. Set aside to cold.
- In a small skillet, heat remaining 1 Tbsp. Colavita extra virgin olive oil over medium heat. Add in almonds and dates; saute/fry, stirring constantly, till sugar in dates begins to caramelize, about 2 to 3 min. Be careful not to allow almonds or possibly dates to burn. Set aside to cold.
- Place eggplant mix in a serving bowl. Stir in half of the almond mix and the julienned mint. Sprinkle with the remaining almond mix. Garnish with mint leaves. Serve at room temperature.
- This recipe yields 4 servings.
- Comments: Pair this recipe with "Spicy Fusilli with Grilled Shrimp" (see recipe).