Garlicky Eggplant Salad

Recipe Ingredients

2		Eggplants - (abt 2 1/2 lbs) (large)
2		Garlic cloves - slivered (large)
1/4 cup	59ml	Olive oil
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Chopped fresh oregano
		= (or 2 tspns dried oregano, crumbled)
1 teaspoon	5ml	Ground cumin
		Salt - to taste
		Freshly-ground black pepper - to taste
		Red leaf lettuce - for serving
4		Tomatoes - sliced
		Pita bread - for serving
		Chopped fresh oregano - for garnish

Recipe Instructions

Preheat oven to 450 degrees. Cut slits in eggplants with tip of knife and insert garlic sliver into each slit. Place eggplants in baking pan and bake until very tender, about 1 hour. Cut each eggplant in half and cool slightly.

Scrape eggplant pulp from skin into colander and let drain. Transfer eggplant to processor. Add oil, lemon juice, 2 tablespoons oregano and cumin. Puree until smooth. Season with salt and pepper. Cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)

Line platter with lettuce. Halve tomato slices and arrange around edge of platter. Cut pita into wedges and arrange around platter. Mound eggplant mixture in center. Sprinkle with oregano.

This recipe yields 8 servings.

Source:
Bon Appetit, March 1991

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.