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Eggplant Salad, Yemenite - pareve

Posted by : Karen Selwyn

"What the Yemenites (and the Arab cuisine in general) call 'salads' are
preparations of a variety of cooked vegetable mixtures such as hummus
and eggplant puree."
                                      Patricia Korten, ed.
                                      THE YEMENITE COOKBOOK


Yemenite Eggplant Salad

1 lb. eggplant
1 cup chopped tomato
1/2 cup tomato puree, fresh or canned
1 teaspoon minced garlic
1 tablespoon freshly ground black pepper
1/2 teaspoon salt
1 teaspoon zhoug 
    [Personal note: Or the milder condiment, shatta.]

Preheat the oven to 400 F.

Bake the eggplant until it is very soft, about 35 minutes.

Peel and cool.  mash the eggplant pulp amd mix with the choppped
tomato.  Add the rest of the ingredients and mix well.

Source: THE YEMENITE COOKBOOK
        Zion Levi and Hani Agabria

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