Iranian Eggplant Salad
1 large eggplant
Pierce the eggplant all over with a fork and place on cookie sheet. Bake at 400 to 450 degrees F. until soft. Cool the eggplant. Scoop it out and set aside. Do not use the peel.
4 cloves garlic, chopped
1 or 2 very ripe tomatoes, chopped (can use canned tomatoes, drained)
1 egg raw, slightly beaten
salt, to taste
pepper, to taste
tabasco sauce, to taste
In a frying pan sauté the onion and the 4 cloves of garlic, chopped. When soft, add the scooped out eggplant and stir it around until the eggplant is mushy and the mixture is beginning to dry out. Add the chopped tomatoes to the mixture in the frying pan. When that is all fairly hot and dry add 1 raw, slightly beaten egg. Nudge this around until the egg is stirred in and set. Remove from the frying pan. Add salt and pepper and season with Tabasco Sauce. Refrigerate until cold. (This can also be eaten hot.)
Serve on romaine lettuce leaves and eat with either lettuce leaves, corn chips or pita bread.
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