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Eggplant Salad
1 large eggplant
1/2 cup of minced onion
1/4 cup of lemon juice
1 teaspoon of honey
1 teaspoon of salt
1 garlic clove, crushed
1 teaspoon of basil
Pepper (ground)
1 tablespoon of olive oil
Sliced tomatoes
Chopped parsley |
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Wash eggplant and poke holes in it with a fork. Place on baking sheet or dish in a 450ºF. oven for 1 hour. Cool, peel and chop fine. Combine with onion, lemon juice, honey, salt, garlic, basil and a little ground pepper. Chill to serve. Add 1 tablespoon olive oil and pile high on platter in center and put sliced tomatoes around and sprinkle chopped parsley on top. Eggplant Salad
1 medium eggplant
1 tablespoon of chopped garlic
4 green chilies
1 1/2 cup of yogurt
Salt & pepper to taste
Boil the eggplant for 10-15 minutes. Drain excess water and put the eggplant in a bowl. Mix the yogurt, salt, pepper and garlic with the eggplant and mash it. Place the dish in a cold place for 10 minutes before serving. Serve as a side dish. Eggplant Salad 3
3 medium eggplants
1/2 medium onions, chopped
2 medium tomatoes, chopped
1/4 cup of olive oil
Salt and pepper to taste
5 cloves garlic
1/3 cup of parsley, chopped
1 teaspoon of oregano
Juice of 1 lemon
Cut eggplant in half. Place cut side down on broiler pan and broil for 20-30 minutes (until tender). Cool. Peel and cut into small pieces. Remove seeds, if possible. Add remaining ingredients and toss gently. Chill before serving. Can also be used as an appetizer. Serves: 4-6 or it can be served as an appetizer. |
