Eggplant Salad la Tamu
Yield
4 servingsPrep
40 minCook
5 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
eggplant
small-sized, sliced |
*
|
| 1 | x |
salt
|
*
|
| 2 | tablespoons |
olive oil
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
red pepper flakes
|
|
| 1 | teaspoon |
vinegar
or lemon juice |
|
| ½ | teaspoon |
garlic
chopped |
|
| 1 | tablespoon |
italian parsley
chopped |
|
| 2 | each |
tomatoes
large-sized, skinned and grated |
|
| 1 | x |
lemon
cut in quarters |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
eggplant
small-sized, sliced |
*
|
| 1 | x |
salt
|
*
|
| 3E+1 | ml |
olive oil
|
|
| 1.3 | ml |
black pepper
|
|
| 2.5 | ml |
red pepper flakes
|
|
| 5 | ml |
vinegar
or lemon juice |
|
| 2.5 | ml |
garlic
chopped |
|
| 15 | ml |
italian parsley
chopped |
|
| 2 | each |
tomatoes
large-sized, skinned and grated |
|
| 1 | x |
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.
Sauté 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.
