Aromatic Eggplant salad
Aromatic Eggplant Salad
[SIZE=-1]
(7 votes)[/SIZE] 1 pound eggplant
salt
1/4 cup olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
4 ripe tomatoes, peeled and chopped
chopped parsley
chopped basil
juice of 1/2 lemon
pepper to taste
Cut eggplant into 1/2-inch cubes. Sprinkle with salt and drain in a colander for 20 minutes. Pat dry with paper towels. Heat oil in a heavy-based pan and cook onion and eggplant until golden. Reduce heat to low and cook 10-15 minutes, stirring often. Add garlic and tomato and cook 2-3 minutes. Place in a serving dish and set aside to cool. Remove excess oil. Add herbs and lemon juice. Season with salt and pepper.
Yield: 4 servings
Very simple to make and is delicious I used the Japanese eggplant they taste better than the big fat 1s. And of course I added a couple of my favorite fruit! CHILI'S" would you expect anything less. Enjoy my brothers n sisters. I know you will.
Chili out.
Aromatic Eggplant Salad
[SIZE=-1]
salt
1/4 cup olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
4 ripe tomatoes, peeled and chopped
chopped parsley
chopped basil
juice of 1/2 lemon
pepper to taste
Cut eggplant into 1/2-inch cubes. Sprinkle with salt and drain in a colander for 20 minutes. Pat dry with paper towels. Heat oil in a heavy-based pan and cook onion and eggplant until golden. Reduce heat to low and cook 10-15 minutes, stirring often. Add garlic and tomato and cook 2-3 minutes. Place in a serving dish and set aside to cool. Remove excess oil. Add herbs and lemon juice. Season with salt and pepper.
Yield: 4 servings
Very simple to make and is delicious I used the Japanese eggplant they taste better than the big fat 1s. And of course I added a couple of my favorite fruit! CHILI'S" would you expect anything less. Enjoy my brothers n sisters. I know you will.
Chili out.