Roasted Eggplant Salad - Antep Style
(Söğürme - Gaziantep - South East Anatolia)
1 large eggplant, roasted, peeled, cut in cubes
1 large tomato, peeled, diced
1 small onion, thinly sliced
1 cubanelle pepper, chopped
1 garlic clove, sliced
2-3 tbsp extra virgin olive oil
Red pepper flakes
2 tbsp butter
In a pan, saute the onion, tomato and pepper with olive oil for 4-5 minutes while stirring at medium heat. Add the garlic, salt and pepper. When the garlic gets a little softer, stir in the roasted eggplant. Continue to saute for about 5 more minutes. Turn the heat off. Sprinkle some red pepper flakes. Heat the butter up and pour all over it and serve with the pide.
Before putting in the oven, make holes on the eggplant with a fork so that it will soften and cook better. Place it on an oven tray and roast for about 35 minutes on broil. Then peel it and cut into cubes.