Batinjaan Zalud

Eggplant Salad

1-2 large eggplants, peel and cut into 1-inch slices
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

Fry eggplant in olive oil until soft.

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).

Place:
1 slice tomato in center of circle and 1 black olive in center of tomato. Garnish with parsley sprigs.



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