Eggplant Salad with Parsley and Lemon

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3 tablespoons olive oil
1 medium eggplant (about 1 pound), cut into 1-inch cubes
1 medium onion, chopped
3/4 teaspoon salt
2 garlic cloves, chopped
1/4 cup water
2 tablespoons chopped fresh parsley leaves
1 tablespoon fresh lemon juice
4 romaine leaves

In a large non-stick skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté eggplant and onion with salt, stirring occasionally, until eggplant is browned well. Add garlic and cook, stirring, 1 minute. Add water and cook, covered, until eggplant is tender, about 5 minutes. Remove skillet from heat. Stir in parsley, lemon juice, remaining tablespoon oil, and salt and pepper to taste.

Chill salad 15 minutes, or until ready to serve. Serve salad on romaine.

Serves 2.

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