Eggplant Salad – With Tomatoes & Peppers

This eggplant dish is one of my all time favorite things to eat. It is called “Ikra” in Russian, which means caviar.

Ingredients:
Eggplants - 800 grams

Bell pepper - 500 grams

One onion

Tomatoes - 500 grams

One hot chili pepper

Cilantro - ¼ bunch

Salt - 2 teaspoons

Olive oil - 80 grams

Get the American measures here

Step 1:

Peel, wash and small dice an onion.

Step 2:

Remove the stem and seeds and medium dice 500 grams of red bell pepper.

Step 3:

Wash, peel and medium dice 800 grams of eggplant.

Step 4:

Peel 500 grams of tomatoes using a peeler, or place in boiling water for 20 seconds and shock in ice water. Cut into cubes.

Step 5:

Heat 80 grams of olive oil (or another vegetable oil) in a thick bottomed pan. Add the onion. Fry for a minute or two, and add the peppers.

Step 6:

Cook for a minute, add the eggplant and cook until the eggplant turns translucent.

Step 7:

Add the tomatoes, 2 teaspoons of salt, and optionally- a minced hot chili pepper and mix.

Step 8:

Cover and simmer over low heat until the vegetables are tender, and cool. Roughly chop ¼ bunch of cilantro, add into the eggplant salad and mix.

Step 9:

Serve this delicious vegan eggplant salad warm or cold! Eggplant is one of our favorite things to cook and eat! We love Italian Eggplant Parmesan, Middle Eastern eggplant dip – Baba Ganoush, and Adobo – Filipino eggplant with soy and garlic sauce.