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–+ servings
aubergine eggplant salad

Eggplant Salad Recipe

Hanaa Idouz
A delicious & fresh eggplant ( aubergine) meditereanean salad
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Salad
Cuisine Mediterranean
Servings 2

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.
Keyword aubergine, eggplant, recipe, salad
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