Eggplant Tomato Salad


Follow Me on Pinterest

Metabolic Medical Center - Metabolic Recipes - Grilled Tofu Salad

Serves 6 Chill Time 1 hour

Ingredients:
1 green bell pepper
1 red bell pepper
7 tomatoes
1 eggplant
4 cloves crushed garlic
1/2 Cup extra virgin olive oil
2 Tbsp tomato paste
1/2 tsp teaspoon salt
1/2 tsp ground black pepper
1/2 tsp cayenne pepper

Directions:

  1. Roast peppers under oven broiler until skin turns evenly black. Slice in half and remove the seeds. Immediately place in a plastic bag and let cool.
  2. Prepare the tomatoes by cutting an X on the bottom of each and boil in water for 1 minute, plunge into a cold water bath and let cool.
  3. Cut the eggplant into small strips and saute in oil until eggplant begins to brown. About 6 to 8 minutes. Once the eggplant is soft, add garlic.
  4. Rinse the peppers under cold water and remove the burnt skin (just the ash). Cut into small strips and add to eggplant. Peel cooled tomatoes, chop and add to eggplant mixture.
  5. Add tomato paste, salt, pepper and cayenne. Bring to a boil, reduce heat and simmer for 30 minutes.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes

Connect with us on Facebook

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s