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  • Eggplant Salad With Almonds, Dates, And Mint

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    Eggplant Salad With Almonds, Dates, And Mint
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 5 Tbsp. Colavita extra virgin olive oil
    • 1 x eggplant cut 1/2" cubes
    • 1 med onion minced
    • 1 med red bell pepper seeded and diced
    • 1 med zucchini diced
    • 1 Tbsp. balsamic vinegar
    • 1 Tbsp. tomato paste
    • 1 pch sugar
    • 1 pch crushed red pepper Salt to taste Freshly-grnd black pepper to taste
    • 1/3 c. whole blanched almonds lightly toasted, and minced
    • 1/4 c. minced dates
    • 1 Tbsp. julienned fresh mint leaves Mint leaves for garnish

    Directions

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. This recipe yields 4 servings.
    6. Comments: Pair this recipe with "Spicy Fusilli with Grilled Shrimp" (see recipe).

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