Eggplant Salad (version XXII)

2 pounds eggplant
1/4 teaspoon salt
3 cloves garlic, finely minced
3/4 cup olive oil
1/4 cup vinegar or fresh lemon juice
2 tablespoons fresh parsley, chopped
1 green bell pepper, seeded and chopped
1 tomato, seeded and chopped

Wash, wipe and tightly wrap each eggplant in aluminum foil. Place over gas, charcoal, or propane flame and cook for about 20 minutes, turning frequently until soft. Remove from flame, remove foil and run under cold water to for several minutes to cool slightly. Peel immediately (do not leave to cool unpeeled or the eggplant will turn black.) Place the eggplant in a strainer and allow to cool. When cool, chop and combine with the salt and garlic. Pulse in a food processor or blender, add olive oil a few drops at a time at first, then in a steady stream until gone. Repeat with the vinegar. Fold in the parsley, transfer to a serving dish, cover and chill. Just before serving garnish with the chopped green pepper and tomato. Season with salt and pepper and drizzle with olive oil. Serve with pita bread, bruscetta or crackers.



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