Guest guest Posted February 5, 2001 Report Share Posted February 5, 2001 Vegan Aubergine Salad 4-5 eggplants 2-3 ripe tomatoes, finely diced 1 small onion, grated 2 teaspoons parsley, finely chopped 3 tablespoons olive oil The juice of one lemon Salt and pepper Pierce the eggplants with a fork, then place them in a pan and bake in a medium oven for about an hour and a half. Remove the eggplants from the oven, let them cool, and prepare them as follows: Slice each eggplant in the middle and scoop out the pulp. Finely chop the pulp, drain it to remove all liquid, and place it in a bowl. Drain the diced tomatoes and add them to the eggplant pulp along with onions, salt, pepper, and parsley. Gradually add the lemon juice and oil while mixing all the time. Makes 5 to 6 servings. Quote Link to comment Share on other sites More sharing options...
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