Eggplant Salad (version III)

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1 large eggplant or 4-5 Japanese eggplants
1 medium-large sweet red onion
1/2 cup virgin olive oil (approx)
1 bunch parsley
juice of 2 lemons
salt

Slice the eggplant 1/4 inch thick and peel it. Salt both sides and place slices between paper towels for 15 minutes or more to absorb bitter moisture. Slice the onion not too thinly in circles, sauté in 2 tablespoons of olive oil until limp and translucent. Salt lightly. Remove to a strainer. In the remaining oil, sauté the eggplant in batches, adding oil as necessary. The eggplant slices soak up oil as they cook. When they start giving the oil back into the pan, they are done. Remove to a strainer. Finely chop the parsley. Layer the ingredients in a small serving bowl: eggplant, onion, parsley, sprinkle lemon juice, and repeat the sequence 3 or 4 times ending with the lemon juice.

Refrigerate for at least an hour - can be kept refrigerated for up to three days.



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