Eggplant Salad Recipe
Ingredients
| Eggplants | 4 | |
| Garlic | 2 Clove (5gm), crushed | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Juice of 1 lemon | ||
| Parsley | 4 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat the oven to 350°F (180°C).
Wrap the eggplants in foil or oiled waxed paper.
Put them on a baking sheet and bake for 40 minutes.
Remove the eggplants from the oven and when they are cool enough to handle, cut them in half.
Scrape out all the flesh into a bowl.
Mix in the garlic.
Beat in the olive oil a few drops at a time as you would for mayonnaise.
Mix in the lemon juice and season with salt and pepper to taste.
Mix in the parsley.
Chill before serving.
Wrap the eggplants in foil or oiled waxed paper.
Put them on a baking sheet and bake for 40 minutes.
Remove the eggplants from the oven and when they are cool enough to handle, cut them in half.
Scrape out all the flesh into a bowl.
Mix in the garlic.
Beat in the olive oil a few drops at a time as you would for mayonnaise.
Mix in the lemon juice and season with salt and pepper to taste.
Mix in the parsley.
Chill before serving.
Chef
