Name: Aromatic Eggplant Salad
Ingredients: 1 lb Eggplant; Salt; 1/4 c Olive Oil; 1 lg Onion; Finely Chopped; 2 Cloves Garlic; Crushed; 4 Ripe Tomatoes; Peeled And Chopped; Chopped Parsley; Chopped Basil; 1/2 Lemon; Juice Of; Pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Vegetarian	Salads, Vegetarian	4	servings

INGREDIENTS

1	lb	Eggplant
		Salt
1/4	c	Olive Oil
1	lg	Onion; Finely Chopped
2		Cloves Garlic; Crushed
4		Ripe Tomatoes; Peeled And Chopped
		Chopped Parsley
		Chopped Basil
1/2		Lemon; Juice Of
		Pepper to taste

INSTRUCTIONS

Cut eggplant into 1/2 inch cubes. Sprinkle with salt and drain in a
colander for 20 minutes. Pat dry with paper towels. Heat oil in a
heavy-based pan and cook onion and eggplant until golden. Reduce heat
to low and cook 10-15 minutes, stirring often. Add garlic and tomato;
cook 2-3 minutes. Place in a serving dish and set aside to cool.
Remove excess oil. Add herbs and lemon juice. Season with salt and
pepper.
Recipe by: Essentially Eggplant, Fisher Books, 1996, ISBN 1-55561-1117
Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net>
on Feb 13, 1999, converted by MM_Buster v2.0l.

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