Try this Roasted Eggplant Salad with Olive Oil and Garlic recipe, or contribute your own.

Still searching for what to cook ?

Name: Roasted Eggplant Salad with Olive Oil and Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 4 md Eggplants; (about 4 1/2; 1 ts Strained fresh lemon juice;; 2 tb Chopped fresh coriander;; 3 tb Extra-virgin olive oil; (up; Fresh parsley springs; for; 2 md Garlic cloves. minced; (up; Salt

Find the most delicious recipes here

INGREDIENTS

4 md Eggplants; (about 4 1/2
1 ts Strained fresh lemon juice;
2 tb Chopped fresh coriander;
3 tb Extra-virgin olive oil; (up
Fresh parsley springs; for
2 md Garlic cloves. minced; (up
Salt

Servings

INSTRUCTIONS

(Faye Levy) Preheat over to 400 degrees F. Pierce each eggplant a few times with a fork to prevent it from bursting. Bake whole eggplant on a large baking sheet lined with foil for 30 minutes. Turn eggplants over and bake them 30 to 40 minutes or until very tender when pricked with a fork. Leave eggplants until cool enough to handle. Holding cap, peel off skin of each eggplant. Drain eggplants in a colander for 1 hour. Cut off eggplant caps. Chop the flesh, using a knife, until it is a chunky puree. In a large bowl combine eggplant puree, garlic, oil, lemon juice, coriander and salt and pepper to taste; mix well -- salad should be highly seasoned. Refrigerate at least 30 minutes before serving. Spoon salad into a shallow bowl and garnish with parsley springs. Makes 8-10 servings. Posted to FOODWINE Digest by Mirjam Dorn on Feb 16, 1998

NOTES

Alert editor

Roasted Eggplant Salad with Olive Oil and Garlic

4 md Eggplants; (about 4 1/2
1 ts Strained fresh lemon juice;
2 tb Chopped fresh coriander;
3 tb Extra-virgin olive oil; (up
 Fresh parsley springs; for
2 md Garlic cloves. minced; (up
 Salt

(Faye Levy)    Preheat over to 400 degrees F. Pierce each eggplant a few times with a fork  to prevent it from bursting. Bake whole eggplant on a large baking sheet  lined with foil for 30 minutes. Turn eggplants over and bake them 30 to 40  minutes or until very tender when pricked with a fork. Leave eggplants  until cool enough to handle. Holding cap, peel off skin of each eggplant.  Drain eggplants in a colander for 1 hour.    Cut off eggplant caps. Chop the flesh, using a knife, until it is a chunky  puree. In a large bowl combine eggplant puree, garlic, oil, lemon juice,  coriander and salt and pepper to taste; mix well -- salad should be highly  seasoned. Refrigerate at least 30 minutes before serving.    Spoon salad into a shallow bowl and garnish with parsley springs.    Makes 8-10 servings.  Posted to FOODWINE Digest  by Mirjam Dorn <dorn@AVODA.JCT.AC.IL> on Feb 16,  1998

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 5mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.2g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe