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Eggplant Salad

Salad.Dominion's picture
Ingredients
  Eggplant 1 1⁄4 Pound (1 Whole)
  Olive oil 5 Tablespoon
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), crushed
  Tomatoes 2 Large
  Chopped walnuts 1⁄2 Cup (8 tbs)
For dressing
  Chopped fresh basil/1 1/2 teaspoons dried leaf basil 1 Tablespoon
  Yogurt dressing 1⁄2 Cup (8 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Chopped fresh parsley 1 Tablespoon (For Garnish)
Directions

MAKING
1. Cut eggplant into 1/2-inch cubes, take a colander, place eggplant cubes, sprinkle with salt and shake to distribute salt over all cubes.
2. On a plate place colander to drain and let it stand for 1 hour
3. Rinse and pat dry with paper towels.
4. In a large skillet heat olive oil and cook rinsed eggplant, onion and garlic over medium heat for 10 minutes such that eggplant is tender and browned, stirring frequently and set aside to cool.
5. Into a medium bowl spoon cooked eggplant mixture, dice tomatoes and stir diced tomatoes and walnuts into eggplant mixture.
6. To make dressing, in a small bowl, stir basil into Yogurt Dressing and season with salt and pepper. Into eggplant mixture stir seasoned dressing until combined.
7. Into a serving bowl spoon salad and sprinkle with parsley.

SERVING
8. Serve immediately or cover and refrigerate up to 24 hours.
9. To serve bring to room temperature before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Saute
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Gourmet, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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