Yemenite Eggplant Salad

From Recidemia
Jump to: navigation, search



  • 1 pound 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, or the milder condiment, shatta
  • Preheat the oven to 400 F.


  1. Bake the Eggplant until it is very soft, about 35 minutes.
  2. Peel and cool. mash the Eggplant pulp amd mix with the choppped

tomato. Add the rest of the ingredients and mix well.