Basque Eggplant Salad

(2 votes)

1 large eggplant
1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon dijon mustard
1 tablespoon chopped fresh parsley
1 teaspoon minced fresh garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
butter lettuce

Preheat the oven to 375.

Cut the eggplant in half lengthwise and place, cut side down, on a lightly oiled baking pan. Bake for 30 minutes or until tender. Allow to cool slightly, then peel and dice into 1 inch cubes. In a small bowl, combine the oil, vinegar, mustard, parsley, garlic, salt and pepper. Place the eggplant in a shallow bowl and combine with the marinade. Refrigerate 1 hour. Serve over butter lettuce.

Serves 4.



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