Eggplant Remoulade

5 asian eggplants (or 2 large eggplants) cut in 1/2-inch slices
1 tablespoon canola oil
1/2 teaspoon salt
1 large rib celery, thinly sliced on diagonal
2 scallions, trimmed and thinly
sliced on diagonal
1/2 cup low-fat mayonnaise
1 tablespoon dijon mustard
2 tablespoons chopped italian parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped capers
5 drops hot sauce or more to taste
2 heads butter lettuce, washed and dried, leaves left whole
3 avocados, pitted and cut in 8 wedges each
1 lime, cut in 6 wedges

1. Preheat oven to 450. In large bowl, combine eggplant, oil, and salt. Toss to mix and spread eggplant on baking sheet. Bake 10 minutes. Turn pieces over and roast 15 minutes longer or until browned and soft. Place in large bowl and let cool.

2. Add celery and scallions to eggplant in bowl.

3. In small bowl combine mayonnaise, mustard, parsley, tarragon, capers, and hot sauce. Stir to mix and pour over eggplant. Toss well.

4. Line 6 salad plates with lettuce. Top with eggplant and garnish with avocado pieces and lime wedges. Serve immediately.

Serves 6.

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