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This eggplant salad is my mother's recipe. I grew up eating aubergine salads served with other salads when fish was on the menu.
Eggplant Salad Recipe
A delicious & fresh eggplant ( aubergine) meditereanean salad
Ingredients
- 2 eggplants medium sized
- 1 cup parsley chopped finely
- 1 clove garlic Crushed raw or steamed/roasted
- 2 tablespoon olive oil extra virgin
- 3 tablespoon lemon juice
- salt, pepper, cumin
Instructions
- Cut the eggplants lengthwise ( vertically), prick the white flesh without reaching the lack shells
- Sprinkle some salt and olive oil over the eggplants
- Steam the eggplant halves in a steamer over a saucepan of simmering water and steam for 15 minutes or until tender.
- Alternatively to steaming, you can roast the eggplants in a baking sheet until tender.
- Let it cool and take out the white flesh with a spoon and place it in a mixing bowl while keeping the black shells intact.
- Add all the other ingredients i.e. garlic, chopped parsley, lemon juice, olive oil, salt, pepper and cumin and mix well.
- Place the mix on the eggplant shells and serve them on a bed of lettuce, with some tomato slices and marinated anchovies.
