Eggplant Salad with Olive Oil and Garlic

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Ingredients[edit]

Procedures[edit]

  1. Roast the eggplant(s) over an open flame, such as the top of a gas stove or a barbecue, turning the eggplant until it is evenly charred and blackened.
  2. Transfer the eggplant(s) to a bowl.
  3. Cover and set aside until cool enough to handle.
  4. Remove the eggplant from the bowl, saving any liquid that accumulates; this will have a nice smoky flavor that will enhance the final dish.
  5. Peel away the skin using your fingers and a paring knife.
  6. Discard the charred blackened skin, though quite a bit of the charred bits will remain.
  7. (don't worry, they will disappear into the smoky eggplant mixture.
  8. ) coarsely chop the eggplant flesh and return it to the bowl with any liquid that has accumulated.
  9. Mix in the rest of the ingredients: olive oil, garlic and lemon juice; season with salt and pepper.