Lebanese Eggplant Salad

Salafat el Rahab

(6 votes)

3 to 4 eggplant, small (Italian-style) or 1 regular eggplant (about 1 pound in all)
2 tomatoes, fresh and ripe, medium sized, seeded and cut into 1/4-inch dice
1 bunch parsley, fresh Italian, stemmed and thinly sliced (about 3/4 cup)
2 scallion, both white and green parts, trimmed and finely chopped
1 clove garlic, minced (optional)
2 tablespoons olive oil, extra-virgin, or more to taste
2 tablespoons lemon juice, fresh, or more to taste
salt and freshly ground black pepper, to taste

Preheat the grill to high.

When ready to cook, place the eggplants on the hot grate and grill until charred all over and the flesh is very soft, turning with tongs as needed. This will take 15 to 20 minutes for small eggplants; up to 30 minutes for large. Transfer the eggplants to a cutting board to cool.


Cut the stem ends from the eggplants and scrape off the burnt skin with a paring knife. Cut the flesh into 1/4-inch dice and transfer to a serving bowl. Stir in the tomatoes, parsley, scallions, garlic (if using), 2 tablespoons olive oil, 2 tablespoons lemon juice, salt, and pepper. Taste for seasoning, adding more olive oil if the salad seems too dry and salt or lemon juice as necessary; the salad should be highly seasoned.

Serves: 4



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