Eggplant lands solidly in the "underrated and underused ingredient" category. This salad brings some serious Mediterranean flavor with lemon, parsley and plenty of olive oil. Makes a light lunch or a great shareable snack with pita chips.
1/4 cup olive oil
2 large eggplants, chopped
1/2 cup chopped fresh parsley
2 cloves garlic, crushed
1 lemon, grated rind only
salt and pepper, to taste
Topping
8 cherry tomatoes, quartered
1/4 cup chopped fresh parsley
1 clove garlic, chopped
1 lemon, grated rind and juice of
Heat the oil in a skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until the eggplant is tender.
Stir the parsley, garlic, and lemon rind into the skillet. Turn the heat off.
In a bowl, combine the topping ingredients.
Place a mound of the eggplant on each individual serving plate. Top with spoonfuls of the tomato topping. Serve immediately.
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reviews & comments
September 16, 2013
I didn't go through the whole presenation process with the egg ring, I just put the eggplant mixture down first then topped it with the tomato salad. I used one less lemon in the eggplant part. Just seemed like it would be a lot of lemon overall in both the eggplant and topping. Very excellent salad and I will be making it again.