Eggplant-Onion Salad

3 medium-sized eggplants, unpeeled and cut in 1 1/2 inch cubes
1 cup olive oil
1 tablespoon coarse salt
4 garlic cloves, minced
2 large yellow onions, halved and sliced
1 cup fresh basil leaves, chopped
juice of 2 lemons

Preheat oven to 400 degrees.

Wrap a 9x13 baking pan in foil. Toss eggplant w/the salt, garlic, and half of the olive oil . Line bottom of baking pan with eggplant and bake 35 minutes or until eggplant is mushy. (The cubes will shrink significantly in size.) Cool and transfer to a large bowl. While the eggplant is in the oven, heat rest of oil in a large skillet and cook the onions on low heat for 15 minutes or until tender. Add onion to eggplant, season w/pepper, then add basil and lemon juice. Don't skimp on the lemon juice. Serve room temp.

For 6-8 people.

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