Monday, June 11, 2007

Eggplant Salad with Parsley and Lemon

3 Tb olive oil

1 medium eggplant, cut into 1 inch cubes

1 medium onion, chopped

¾ Tsp salt

2 garlic cloves, chopped

¼ cup water

2 Tb chopped parsley

1 Tb fresh lemon juice

4 romaine leaves

In a large nonstick skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté eggplant and onion with salt, stirring occasionally, until eggplant is browned well. Add garlic and cook, stirring, 1 minute. Add water and cook, until eggplant is tender, about 5 minutes. Remove skillet from heat. Stir in parsley, lemon juice, remaining tablespoon oil, and salt and pepper to taste. Chill salad 15 minutes before serving. Serve on romaine. Serves 2.

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