Eggplant and Tomato Salad Recipe - Cooking Index
Eggplant and Tomato Salad Recipe - Cooking Index
| 4 | Eggplants (medium) | |
| 5 | Tomatoes (large) | |
| 4 tablespoons | 60ml | Olive oil |
| 2 tablespoons | 30ml | Lemon juice |
| Salt and pepper | ||
| 2 teaspoons | 10ml | Fresh chives - chopped |
Wipe the eggplants but do not peel them.
Place on a baking sheet and bake at 450F for 20 minutes, until their skins burst. Peel the skins and beat the pulp in the basin until smooth.
Skin the tomatoes and remove their seeds. Chop the flesh roughly.
Arrange the tomatoes in a layer on the eggplant pulp
Mix together the oil, lemon juice, salt and pepper.
Pour this over the salad. Just before serving, toss the salad well and sprinkle with the chives.
Source:
Chef Michael of Frodo's Coffee House in Warrensburg, MO.
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