| 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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