1-2 large eggplants, peel and cut into 1-inch slices
Fry eggplant in olive oil until soft.
olive oil for frying and garnish
1/4 cup onion finely chopped
3 cloves garlic finely chopped
4 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sugar
1 slice tomato
1 black olive
parsley for garnish
Mash the eggplant and add the onion, garlic, lemon juice, salt, pepper and sugar and blend thoroughly. Chill in refrigerator.
Heap 1/2 cup eggplant mixture on a 6- to 7-inch plate. Mash it down to form a circle within 1 inch of edge of plate. Dribble with 1/2 teaspoon olive oil (if mixture appears dry).
1 slice tomato in center of circle and 1 black olive in center of tomato. Garnish with parsley sprigs.
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