| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 4 | md | Eggplants; (about 4 1/2 pounds total) |
| 2 | md | Garlic cloves. minced; (up to 3) |
| 3 | tb | Extra-virgin olive oil; (up to 4) |
| 1 | ts | Strained fresh lemon juice; (optional) (up to 2) |
| 2 | tb | Chopped fresh coriander; (cilantro) (optional) (up to 3) |
| Salt and freshly ground black pepper | ||
| Fresh parsley springs; for garnish |
INSTRUCTIONS
(Faye Levy) Preheat over to 400 degrees F. Pierce each eggplant a few times with a fork to prevent it from bursting. Bake whole eggplant on a large baking sheet lined with foil for 30 minutes. Turn eggplants over and bake them 30 to 40 minutes or until very tender when pricked with a fork. Leave eggplants until cool enough to handle. Holding cap, peel off skin of each eggplant. Drain eggplants in a colander for 1 hour. Cut off eggplant caps. Chop the flesh, using a knife, until it is a chunky puree. In a large bowl combine eggplant puree, garlic, oil, lemon juice, coriander and salt and pepper to taste; mix well -- salad should be highly seasoned. Refrigerate at least 30 minutes before serving. Spoon salad into a shallow bowl and garnish with parsley springs. Makes 8-10 servings. Posted to FOODWINE Digest by Mirjam Dorn <dorn@AVODA.JCT.AC.IL> on Feb 16, 1998
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