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Eggplant-Onion Salad
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Ingredients (use vegan versions):
- 3 medium-sized eggplants, unpeeled and cut in 1.5 inch cubes
- 1 cup olive oil
- 1 tablespoon course salt
- 4 garlic cloves, minced
- 2 large yellow onions, halved and sliced
- pepper
- 1 cup fresh bazil leaves, chopped
- juice of 2 lemons
Directions:
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 min. 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 min. 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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