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Nom Nom Nom.

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                                                                  Reminiscent of baba ghanoush, this salad can be served alongside roasted or grilled meats or as a dip with crackers or flatbread.

                                                                  Ingredients
                                                                  • Yes No 2 medium red bell pepper
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 3 tbsp no salt added tomato paste
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 lb eggplant
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat broiler.
                                                                  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.
                                                                  • Place tomato in a blender; process until smooth. Combine tomato puree, tomato paste, 2 tablespoons water, 1/4 teaspoon salt, ground red pepper, and garlic in a blender; process until smooth.
                                                                  • Heat oil in a saucepan over medium heat. Add eggplant; cook 30 minutes or until tender, stirring frequently. Stir in bell pepper and tomato mixture. Cook 5 minutes. Stir in remaining 1/4 teaspoon salt and black pepper.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 4servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

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