Eggplant Basil Salad
Another excellent use of farmers market goods!
Eggplant Salad With Basil and Lemon
From The Silver Palate Cookbook
* easy to scale
3 medium-sized eggplants (roughly 4.5 pounds), cut into 1 inch pieces with skin on
2/3 cup olive oil
1 tablespoon coarse salt
4 garlic cloves, peeled and minced
2 large onions, peeled, halved, and sliced
1 cup chopped fresh basil
2 lemons, juiced
- Preheat over to 400 degrees.
- Line roasting pan with foil. Toss eggplant with 1/3 cup oil, salt, and garlic, then spread on pan.
- Bake for 35 minutes.
- While eggplant is baking, heat remaining 1/3 cup oil in a skillet. Add onions and cook, covered, until tender, around 15 minutes.
- Toss eggplant, onions, basil, and lemon juice together. Adjust seasonings and serve warm or at room temperature.
Eggplant Salad With Basil and Lemon
From The Silver Palate Cookbook
* easy to scale
3 medium-sized eggplants (roughly 4.5 pounds), cut into 1 inch pieces with skin on
2/3 cup olive oil
1 tablespoon coarse salt
4 garlic cloves, peeled and minced
2 large onions, peeled, halved, and sliced
1 cup chopped fresh basil
2 lemons, juiced
- Preheat over to 400 degrees.
- Line roasting pan with foil. Toss eggplant with 1/3 cup oil, salt, and garlic, then spread on pan.
- Bake for 35 minutes.
- While eggplant is baking, heat remaining 1/3 cup oil in a skillet. Add onions and cook, covered, until tender, around 15 minutes.
- Toss eggplant, onions, basil, and lemon juice together. Adjust seasonings and serve warm or at room temperature.
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