Eggplant salad with olive oil, garlic and lemon

4 Servings

Ingredients

Quantity Ingredient
1 large Globe eggplant OR 4 small Asian eggplants
4 tablespoons Extra virgin olive oil; plus
2 tablespoons Extra virgin olive oil; if desired
3 Garlic cloves; chopped
½ Lemon; juiced
Salt and cayenne pepper; to taste

Directions

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.

Transfer the eggplant(s) to a bowl. Cover and set aside until cool enough to handle.

Remove the eggplant from the bowl, saving any liquid that accumulates; this will have a nice smoky flavor that will enhance the final dish. Peel away the skin using your fingers and a paring knife. Discard the charred blackened skin, though quite a bit of the charred bits will remain. (Don't worry, they will disappear into the smoky eggplant mixture.) Coarsely chop the eggplant flesh and return it to the bowl with any liquid that has accumulated. Mix in the rest of the ingredients: olive oil, garlic and lemon juice; season with salt and pepper. Serves 4.

PER SERVING: 140 calories, 1 g protein, 5 g carbohydrate, 14 g fat (2 g saturated), 0 mg cholesterol, 3 mg sodium, 2 g fiber.

Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted by HANNEMAN

Recipe by: Marlena Spieler, San Francisco Chronicle (1998) Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 07, 1998

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