Armenian Eggplant salad

1 eggplant – sliced into round rings
1 big tomato
1 red pepper
2 cloves garlic
2 Tb parsley
¼ tsp cumin
salt to taste
oil


Grind all the veggies and parsley together except eggplant rings. Cook the mixture. In a separate skillet fry eggplant in oil until golden brown. Add the eggplant into the tomato mixture and let it boil 2-3 minutes.

Serves as a side dish on rice, pasta or potatoes.

Serves 15 people.




Carrot and red pepper salad

6 carrots chopped
1 red pepper chopped
1 yellow onion chopped
½ cup oil
½ cup tomato sauce
1 TB parsley finely chopped
salt & pepper to taste



Boil chopped carrots in ¼ cup water until they are tender but not completely cooked (if you need you can add more water).
Sautee onions in hot oil until transparent, then add the rest of the ingredients to the skillet and cook until carrots are done to your liking.

Tip: This dish tastes the best after it's been chilled.

Serves 8