Aromatic Eggplant Salad

(8 votes)

1 pound eggplant
1/4 cup olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
4 ripe tomatoes, peeled and chopped
chopped parsley
chopped basil
juice of 1/2 lemon
pepper to taste

Cut eggplant into 1/2-inch cubes. Sprinkle with salt and drain in a colander for 20 minutes. Pat dry with paper towels. Heat oil in a heavy-based pan and cook onion and eggplant until golden. Reduce heat to low and cook 10-15 minutes, stirring often. Add garlic and tomato and cook 2-3 minutes. Place in a serving dish and set aside to cool. Remove excess oil. Add herbs and lemon juice. Season with salt and pepper.

Yield: 4 servings



This dish was really good.. I did not follow the directions to a T because I am not a very experienced cook and I am absent minded and just forgot some of the steps.. I did add some cilantro and pico de gallo also some paprika. I think next time I will make some pasta and use the same idea for the sauce. Thank you for having such a great site and great recipe.
Joel, Fullerton, California

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