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Eggplant Salad
Serves 4
•
2 pounds small eggplants
• 1/3 cup olive oil
• 1/4 cup chopped parsley
• 1/2 teaspoon salt
• 2 heaping teaspoons minced fresh ginger
• 2 tablespoons turbinado sugar
• 2 tablespoons lemon juice
1.
Preheat oven to 400°F.
2. Prick the eggplants with a fork and bake in oven until very tender
(about 30 minutes). When they are cool enough to handle, cut in half
lengthwise and remove seeds. Scoop the pulp out of the skin and place
in a sieve to drain. When the eggplant is well drained put in a large
bowl and mash with a wooden spoon. Add the remaining ingredients, mix
well, and chill for a few hours.
3. Serve on a lettuce leaf, surrounded by tomato wedges and olives.
If you know of a vegetarian recipes that you would like to shares with the yearly hundreds of thousands of readers of this site, please e-mail us at: email me at vrupdates@yahoo.com
This Recipe is Copyright © -2006 The Bhaktivedanta Book Trust International. All rights reserved.
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