| Eggplant Salad
1 large eggplant
1/2 cup of minced onion
1/4 cup of lemon juice
1 teaspoon of honey
1 teaspoon of salt
1 garlic clove, crushed
1 teaspoon of basil
Pepper (ground)
1 tablespoon of olive oil
Sliced tomatoes
Chopped parsley |
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Wash eggplant and poke holes in it with a fork. Place on baking sheet or dish in a 450ºF. oven for 1 hour. Cool, peel and chop fine. Combine with onion, lemon juice, honey, salt, garlic, basil and a little ground pepper. Chill to serve. Add 1 tablespoon olive oil and pile high on platter in center and put sliced tomatoes around and sprinkle chopped parsley on top. |
