Roasted Eggplant Salad (version V)
4 medium eggplants, about 4 pounds
1 tablespoon white wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons vegetable oil
4 tablespoons minced red onion
2 medium garlic cloves minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh mint for garnish
1 teaspoon minced fresh flat leaf parsley for garnish
Prick eggplants several times with the tip of a knife. Broil 3 to 4 inches from heat, turning occasionally, until soft and charred all over, about 30 minutes.
When cool enough to handle, remove skin. Place eggplants in a colander set over a bowl; let drain for at least 30 minutes.
Halve eggplants lengthwise; discard seeds optional. Chop flesh finely and place in a bowl. Combine vinegar, lemon juice, olive and vegetable oils, onion, garlic, sugar, salt and pepper. Add to eggplant; mix to combine.
Serve at room temperature sprinkled with chopped mint and parsley.
Makes 2 1/2 cups.
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