pinakigoswami

RECIPE: EGGPLANT SALAD

Ingredients:

1 large eggplant, 2 medium tomatoes, finely, chopped, 1 small green pepper, chopped, 1 small onion, chopped, 1/2 bunch parsley, chopped, 1 tsp oil, juice of 1 lemon, salt, cayenne pepper, parsley springs for garnish

Method:

Pierce eggplant in several places with a fork. Place on baking sheet. Bake at 400 degrees for 35-40 minutes or until soft. Cool slightly. Remove skin. Finely chop and place in bowl along with tomatoes, green peper, onions, parsley, oil, lemon juice, salt and cayenne to taste. Mix well. Serve wit parsley springs for garnish. Makes four servings.

Hot tip: The eggplant tends to absorb a large amount of oil To avoid this, salting or a good bread crumb or batter coating is very effective. Also make sure the oil is preheated.

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