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Eggplant Salad With Garlic and Parsley Recipe

Ingredients

How to make it

  • . Pierce the skins of the eggplants in a few places with a fork.
  • Place each eggplant directly in a medium-high flame and turn occasionally.
  • The skins of the eggplants should eventually blister and shrivel.
  • Remove the eggplants from the heat once they are thoroughly charred and you can sense that the flesh inside has become heavy with moisture.
  • It may take about 30 minutes to arrive at this point.
  • Let cool.
  • . Cut the eggplants in half lengthwise, scoop out their flesh and put in a colander.
  • Discard the peels.
  • Press the eggplant flesh firmly against the colander to remove excess liquid.
  • Mash the eggplants with a fork in a large bowl.
  • . Combine the mashed eggplant flesh with the tomato, bell pepper, parsley, lemon juice, olive oil, garlic, cumin and salt and pepper.
  • Stir and serve.
  • Note: The eggplant gets its charred flavor from cooking directly over a fire, although households with electric-only ranges can make do with oven-roasting.

Reviews & Comments 4

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    " It was excellent "
    unicorn4 ate it and said...
    Just thought that I would let you know that I made your salad last night, it was absoulutly fantastic. Well done. Thank you.
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    " It was excellent "
    mrsc543 ate it and said...
    Yummy! Yummy! Yummy!
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    " It was excellent "
    hot_it_up ate it and said...
    Thanks for the post. These will go on the grill and be added as a side at a cook out. Who knows,may be good on a burger :)

    \0 Jeff
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    " It was excellent "
    ttaaccoo ate it and said...
    This reads as very flavorful and satisfying. thank you, Midgelet. 5555555555555555555555555555555555555555555555
    Was this review helpful? Yes Flag

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