Saturday, April 26, 2008

Eggplant Salad

Serve 6 - 8.


1 eggplant, about 1/2 kilo
1 - 3 cloves garlic, crushed
4 slices white bread, without crusts, crumbed
1/4 cup lemon juice
1/2 cup olive oil
l medium onion, chopped finely
3 Tbsp. parsley, chopped
salt and pepper to taste
black and green olives for garnish


Place the eggplant on a baking pan and bake in a medium oven until soft (about 45 minutes). Remove the skin and chop the flesh coarsely.

In a mortar crush the garlic together with 1/4 tsp. salt.

In a mixing bowl combine the eggplant and breadcrumbs. Add the lemon juice and olive oil and mash the mixture well. Add the remaining ingredients, mix well and chill, covered. When well chilled correct the seasoning with salt and pepper. Serve with bread slices and garnish with black and green olives.

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