Eggplant Salad la Tamu

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45 minutes Prep: 40 minutes Cook: 5 minutes
69 calories per serving view nutrition facts
4 servings suggest servings

Ingredients

5each eggplants small-sized, sliced
1x salt
2tablespoons olive oil
1/4teaspoon black pepper
1/2teaspoon red pepper flakes
1teaspoon vinegar or lemon juice
1/2teaspoon garlic chopped
1tablespoon italian parsley chopped
2each tomatoes large-sized, skinned and grated
1x lemon cut in quarters

Directions

Salt eggplant slices generously and leave to drain for 30 minutes.

Rinse well under running water and pat dry on paper towels.

Saute eggplants in oil until just golden.

Add salt to taste, along with the peppers and the rest of the ingredients except the lemon quarters.

Cook and mash gently for 10 to 12 minutes, or until excess liquids have evaporated.

Adjust seasoning. Allow to cool and then serve garnished with lemon quarters.

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