Eggplant and Tomato Salad

[Guest guest]

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

 

 

1. Heat oil in a frying pan. Saute eggplant until tender. Stir in

remaining ingredients.

 

2. Press 1/4 of the mixture into an egg ring on individual serving

plates. Remove ring.

 

3. Prepare topping: Combine ingredients in a bowl. Spoon equal amounts

onto each salad. Serve immediately.

 

 

Serves 4.