Eggplant Side Dish ( With Garlic and Vinegar)
A healthier twist to the traditional aubergine appetizer.
Ingredients
- 1 lb aubergine.
- 1 Tbs minced garlic- about 3 large cloves.
- 1 medium green bell pepper- diced.
- 2 medium tomatoes- diced.
- 2-3 Tbs white vinegar.
- ½ teaspoon cumin powder.
- Salt to taste.
- Olive oil for brushing.
- 2 Tbs olive oil.
- Optional : Hot peppers for more flavor.
Instructions
- Slice the aubergine and do not peel.
- Heat a pan over medium heat and place the aubergine slices 2-3 minutes each side without any oil yet until it is light brown.
- Brush the sides with olive oil and cook for one more minute or until it reaches the desired color.
- Set aside and sprinkle lightly with salt.
- In the same pan add 2Tbs of olive oil, then saute the garlic until fragrant.
- Add the diced peppers and tomato and stir for couple of minutes.
- Add the vinegar, salt and cumin, reduce heat and simmer for 4-5 minutes.
To assemble
- Layer the aubergine with the sauce in between and top with more sauce.
- Wait at least for 3 hours before serving so the flavors are well absorbed.
- Enjoy hot, cold or at room temperature over a toasted bread is recommended.