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Eggplant Salad

Western.Chefs's picture
Ingredients
  Eggplants 4
  Garlic 2 Clove (10 gm), crushed
  Olive oil 125 Milliliter (1/2 Cup)
  Lemon juice 1 Tablespoon
  Parsley 4 Tablespoon, chopped
  Salt To Taste
  Pepper To Taste
Directions

Preheat the oven to 350°F (180°C).
Wrap the eggplants in foil or oiled waxed paper.
Put them on a baking sheet and bake for 40 minutes.
Remove the eggplants from the oven and when they are cool enough to handle, cut them in half.
Scrape out all the flesh into a bowl.
Mix in the garlic.
Beat in the olive oil a few drops at a time as you would for mayonnaise.
Mix in the lemon juice and season with salt and pepper to taste.
Mix in the parsley.
Chill before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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