Aubergine or Eggplant Salad

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 3 -4 aubergines
• ¾ cup olive oil
• 1 small grated onion
• 1 tablespoon vinegar
• 1 -2 garlic clove , crushed
• salt and pepper
• 1 large tomato , chopped
• black olives (garnish)
• green pepper (garnish)

Directions:

1. Wash aubergines, place in baking pan and bake in moderate oven (about 350°F) for about one hour or until soft.
2. Allow the skin to turn black so as to give a smoky flavour to the salad.
3. Skin aubergines while still hot and chop in small pieces.
4. Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper.
5. Garnish with olives and pepper rings.
6. Serve with roast meat, and grilled or fried fish or as appetizer.
7. Serves six.

Reviews

[Sue Lau]

This tasted absolutely fantastic! It has a perfect Lebanese flavor that would pair with many middle eastern and mediterranean foods. I served this with Elmotoo's (Za'atar Tomatoes) . Along with an entree, these two sides will wrap up a meal. Definitely a keeper! Thanks for sharing. ~Sue

[soulmatesforever]

WOW!! Delicious! I used 2 cloves of garlic and 1 large tomato. I also baked the onion (cut in half) with the eggplant ( also cut in half) face down on the baking sheet (covered in parchment). This speeded up the baking time and also broiled the onions nicely. I added a pinch of cayenne pepper to the dish to add a little spice. FANTASTIC!!!