Ronnys Version Of Middle-eastern Eggplant Salad
From ronnymarcus 16 years ago
- 40 minutes to make
- Serves 6
If you have ever been to an original Lebanese or Middle-eastern restaurant ,the meal will usually start with about 30 different salads , (I'm dead serious), before the main course. At least 6 of these will have Eggplant as their main ingredient . Read more This is one of my favourites and very easy to make. It is also a staple by us but somehow I never get a chance to eat it at the table so I always keep a little on the side for myself afterwards. ENJOY See less
Ingredients
- 1 large, firm, eggplant , (also called aubergine or Brinjal). It should have a hollow sound when you tap it. shopping list
- 1 medium , finely chopped , tomato. shopping list
- 2 large, finely chopped , pickled cucumbers. shopping list
- 3-4 chopped cloves of garlic. shopping list
- juice of one lemon. (PLEEEEEZ ! Use fresh lemon juice and not the stuff that comes in bottles.) shopping list
- 4 tablespoons extra virgin olive-Oil, (cold-compressed) shopping list
- 1 teaspoon of salt shopping list
How to make it
- Wrap Eggplant in Aluminium foil and fold ends to seal .
- Place in baking tin. (it can leak even if it is sealed) .
- Bake in medium oven for about 40 minutes .
- Remove from oven and let it cool down .
- Cut Eggplant in half, (LENGTHWISE).
- REMEMBER: There may be a lot of water inside.
- With a teaspoon, remove seeds . (optional)
- Scoop out inside of Eggplant with a spoon, (separate from skin).
- Put it in a sieve or strainer and let fluid drain off.
- Chop it up a little with a knife.
- Add other ingredients and mix well.
- Refrigerate for at least an hour before serving.
- Even better the next day
The Rating
Reviewed by 11 people-
I do so love aubergines..... thank you
tinadc
in Cape Town loved it
-
This looks divine!
5's up!
tomkitten
in loved it
-
nice recipe!
herby
in Albany loved it
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