Eggplant Salad Recipe - Cooking Index
Eggplant Salad Recipe - Cooking Index
This is a relish/salad/sauce-type thing ... and I cannot do better at describing it than that. It has a smoky flavor because the eggplant is charred over a burner.
Type: Vegetables| 3 | Eggplants - (abt 1 lb ea) (medium) | |
| 5 | Garlic cloves - crushed | |
| 1/2 | Onion - chopped fine (medium) | |
| 1/3 cup | 78ml | Fresh parsley |
| 2 cups | 125g / 4.4oz | Tomatoes - chopped (medium) |
| 1 teaspoon | 5ml | Marjoram |
| 1 teaspoon | 5ml | Oregano |
| 1/4 cup | 59ml | Olive oil |
| Juice of 1 lemon | ||
| Freshly-ground black pepper - to taste | ||
| Salt - to taste |
Grill the eggplants over an open gas flame or under the broiler until the skin is a bit black and charred, place them on a baking sheet and bake at 350 degrees for 45 minutes. Allow to cool, then peel, discarding the peel, and chop the eggplant.
Place in a bowl with the remaining ingredients and toss. Chill before serving.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 01-15-1992 issue - The Springfield Union-News
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