Eggplant and Tomato Salad
1/4 cup olive oil
2 large eggplants, chopped
1/2 cup chopped fresh parsley
2 cloves garlic, crushed
grated rind of 2 lemons
seasonings to taste
Topping:
8 cherry tomatoes, quartered
1/4 cup roughly chopped fresh parsley
1 clove garlic, chopped
grated rind and juice of 1 lemon
Heat oil in a frying pan. Saute eggplant until tender. Stir in remaining
ingredients. Press 1/4 of the mixture into an egg ring on individual serving
plates. Remove ring. Prepare topping: Combine ingredients in a bowl. Spoon
equal amounts onto each salad. Serve immediately. Serves 4.
Jenn B aka Mom2Sam and Tiny
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/