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Lemon Eggplant Salad

21st.Century.Chef's picture
Ingredients
  Eggplants 4 Large
  Water 2 1⁄2 Cup (40 tbs)
  Salad oil 1⁄2 Cup (8 tbs)
  Coriander seed 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Lemon juice/White vinegar 1⁄2 Cup (8 tbs)
  Fresh herbs 1 Tablespoon (Basil, Parsley, Tarragon)
  Bay leaf 1
  Currants 1⁄2 Cup (8 tbs)
Directions

Peel and dice eggplant into 2 cm (1/2 inch) cubes.
Place water, salad oil, coriander, salt, lemon juice, fresh herbs, and bayleaf into a saucepan.
Bring to boil, add eggplant and simmer until just tender (it must not be mushy).
Remove eggplant and reduce liquid by half through boiling.
Strain.
Add currants to liquid and simmer for 5 more minutes.
Pour over cooked eggplant and chill.
Serve with lemon slices and chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Preparation Time: 
5 Minutes

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