Cold Eggplant Salad

(4 votes)

2 large eggplants
6 cloves garlic, minced or put through a garlic press
1/8 cup lemon juice
1/2 cup olive oil 1 can chopped tomatoes, (28 ounces) drained
1 small can tomato paste
salt, to taste
pepper, to taste
1/4 cup fresh chopped parsley
Optional
sliced black olives

Peel the eggplant and slice into 1/4 inch thick slices. Cut the small slices in half and the larger ones in quarters. Set into a colander and sprinkle with Kosher salt. Let sit in the sink and drain for about 20 minutes. Rinse thoroughly and set aside to drain dry.

Meanwhile, in a large bowl, mix the rest of the ingredients and blend thoroughly. Mix the eggplant into the sauce and place the mixture in a large, shallow glass baking dish.

Bake, uncovered, at 375 degrees for about 30 minutes. Reduce heat to 350 and bake until well done and the liquid has reduced. Cool and refrigerate.

Serve cold.



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