Eggplant and Raw Tomato Salad
A refreshing salad with a garlicky punch.
- 1.75 to 2 pounds of eggplants
- 1 lemon, halved
- 3 tomatoes, peeled, seeded and diced
- 1 medium red onion, minced, rubbed with salt, rinsed, and dried
- 2 cloves of garlic, minced fine
- 1 tsp minced green hot pepper
- 0.66 cup extra-virgin olive oil
- 2 Tbs red wine vinegar
- Salt and freshly ground black pepper
- 3 Tbs chopped parsley
Preparing the Eggplant
- You want to char the outside of
the eggplant to give it a smoky flavor. Wrap the eggplant in two or three
layers of tin foil and set it on top of a gas jet. Turn until the eggplant
has collapsed. The time will depend on the size of the eggplant. You
could also grill the eggplant.
- After the eggplant has collapsed, drop
it, still wrapped, into cold water. Unpeel the tin foil and remove the
charred skin from the eggplant. Throw away the skin.
- There are two
choices for the next step.
If you use the large globe eggplants, soak
the eggplant flesh in a lemon-water bath (1 cup water, the juice of one
lemon, and 0.5 teaspoon salt). This soaks any bitterness out of the
eggplant. Gently squee ze the extra water from the eggplant and put the
flesh in a strainer to drain.
If you use Japanese eggplants, skip the
lemon-water bath and place the eggplant flesh in a strainer, allowing the
juices to drip out.
- Mash the eggplant flesh into a cream.
- Add all
of the other ingredients, except for the parsley.
- Blend well and let
stand for a few hours to give the flavors a chance to blend.
- Top with
the parsley and serve with warm flat bread.
I used regular olive oil. I didnít mince the onion with salt.
This should be parked in the refrigerator; just bring it up to room temperature for serving.
Return to the List of Recipes