Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Greek Eggplant Salad
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- #4076
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 medium eggplants
3 cloves garlic
1/2 cup olive oil
parsley
directions
Put the eggplants in the microwave or normal oven, and cook until it feels very soft (about 10 minutes in the microwave/40 minutes in a normal medium oven).
Using a sharp knife, slice in half, and using a spoon, remove the inside 'meat' and place in a bowl. If the eggplants are well done, the inside should come out very easily.
Put the garlic cloves in a garlic press and spread the garlic on top of the eggplant. Using a fork, start mixing the garlic and the eggplants together, and spread the oil a little at a time. When the oil is absorbed, the salad is done.
Put in a fridge to cool down and serve with sprinkled parsley. Eggplant salad (also called poor man's caviar) is eaten with French bread.
added by
luckytrim
nutrition data
181 calories, 14 grams fat, 14 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
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reviews & comments
June 27, 2004
This is great! I ate it on regular bread, and I reccommend it for anyone as it is easy to make. Watch the temperature of the eggplant out of the microwave though as it's a bit hot for the fingers.