TURKISH EGGPANT

A great Israeli version of a very popular Middle Eastern salad. Packed with flavor, easy to make and wonderful to eat. Plus it is Lean & Green and Keto-Fabulous!!!!!

Serves 4 Steps 9

ingredients

1 red pepper

2 chilis (heat to your liking)

3 garlic cloves

1 can crushed tomatoes

4 Japanese eggplants

1 tsp sumac

2 tbl olive oil

Kosher salt

directions

1. Chop the red pepper

2. Slice the chilis thin

3. Slice the garlic thin

4. Grab a pot and put it on medium heat and heat the olive oil

5. Add the peppers, chilis, garlic, sumac and sauté until the peppers are soft

6. Add the can of tomatoes and cook for about 30 min (reduce by half). Remove from the stove.

7. Cut the eggplants into 2” pieces, sprinkle with kosher salt and put on a rack to drain for an hour

8. In a pan, add the olive oil and sear the eggplant on both sides.

9. Plate the eggplant and spoon the cooked tomato/peppers over the top!