Roasted Eggplant Salad with Olive Oil and Garlic

Categories: None

Serves: 1 Servings

Ingredients:

4 md Eggplants; (about 4 1/2
-pounds total)
2 md Garlic cloves. minced; (up
-to 3)
3 tb Extra-virgin olive oil; (up
-to 4)
1 ts Strained fresh lemon juice;
-(optional) (up to 2)
2 tb Chopped fresh coriander;
-(cilantro) (optional) (up
-to 3)
Salt and freshly ground
-black pepper
Fresh parsley springs; for
-garnish

Instructions:
(Faye Levy)

Preheat over to 400 degrees F. Pierce each eggplant a few times with a fork
to prevent it from bursting. Bake whole eggplant on a large baking sheet
lined with foil for 30 minutes. Turn eggplants over and bake them 30 to 40
minutes or until very tender when pricked with a fork. Leave eggplants
until cool enough to handle. Holding cap, peel off skin of each eggplant.
Drain eggplants in a colander for 1 hour.

Cut off eggplant caps. Chop the flesh, using a knife, until it is a chunky
puree. In a large bowl combine eggplant puree, garlic, oil, lemon juice,
coriander and salt and pepper to taste; mix well -- salad should be highly
seasoned. Refrigerate at least 30 minutes before serving.

Spoon salad into a shallow bowl and garnish with parsley springs.

Makes 8-10 servings.
Posted to FOODWINE Digest by Mirjam Dorn on Feb 16,
1998

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