Low-fat Cold Eggplant Salad

2 pounds japanese eggplant
1 tablespoon olive oil, optional
1 small onion, finely chopped
1 small bunch parsley
2 medium tomatoes, finely chopped
juice of 1 lemon
salt and pepper to taste

If you can't find Japanese eggplants, buy one large or two small ordinary eggplants. Make sure they are long and thin rather than short and round.

Roast eggplants on an open flame until the skin turns brownish black and the eggplant is soft, or barbecue. (If using the large ordinary eggplant, and they are not tender enough, slice in half, coat with olive oil and broil 5-10 minutes.) Let them cool. Split and scoop out the insides into a bowl. Put in a food processor with the onion and puree. Chop the parsley and the tomatoes fine. Combine all the ingredients in a bowl and mix. Serve cold with bread.

Makes 4 servings.

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