Eggplant Salad with Parsley and Lemon
3 tablespoons olive oil
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.
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
Chill salad 15 minutes, or until ready to serve. Serve salad on romaine.
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