Tomato salad on eggplant puree with tamarind
Course: Salad, Starter, mezzeCuisine: Lebanese, Middle East, Arabic
Servings
4
Preparation
1
hourCooking time
10
minutesTotal time
1
hour10
minutesIt’s the discovery of the month. Eggplant puree with garlic and tamarind. Man, what a fatally delicious combination. And then the fresh crispy flavorful tomatoes on top, red onion and pistachio to top it off. You want to eat this every day.
Ingredients
2 eggplants
400 gram candy tomatoes
2 red onions
dash red wine vinegar
2 cloves garlic
100 gram pistachios
4 table spoon tamarind
salt and pepper
preparation
- Make notches in the eggplant and put them in the oven at 250 degrees for an hour.
Then let them cool for a while and remove the flesh. - Put the flesh in the food processor together with the tamarind and garlic. Bring it to taste with salt and pepper. Add the red wine vinegar and mix that in as well.
- Finely chop the tomatoes. Chop the red onion.
Fry the pistachios in a dry frying pan. - Spoon a little of the eggplant puree onto a plate. Add the tomatoes, then the red onion and then the pistachios. And now just wait for the oh’s and the ah’s.
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