Garlicky Eggplant Salad
1 Cut the unpeeled eggplant into large cubes. Sprinkle them with salt and let stand for 10 minutes on a clean towel. Pat dry.
1 teaspoon salt, as needed for sprinkling
2 tablespoons olive oil
4 garlic clove, minced
1/4 teaspoon freshly ground black pepper, to taste
1 tablespoon red wine vinegar
8 sprig flat-leaf parsley, minced
1 tablespoon capers, drained (optional)
1/2 cup harissa sauce, to taste
2 In a large skillet over medium-high heat, heat the olive oil. Fry the eggplant, stirring occasionally, until tender and golden on all the unpeeled sides, 10 to 12 minutes. Stir in the garlic and cook for 1 or 2 minutes. Place the eggplant in a colander to drain for at least 30 minutes.
3 Lightly pat the eggplant dry with paper towels and transfer it to a serving bowl. Before serving, toss the eggplant with the pepper, vinegar, and parsley. Garnish with capers if desired, and serve with harissa on the side.
This recipe serves: 4
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