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Cold Eggplant Salad

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Cold Eggplant Salad

 

2 pounds long thin eggplants

1 tablespoon minced garlic

1/2 cup olive oil

2 tablespoons lemon juice

2 teaspoons salt

1/2 teaspoon minced rosemary

1/4 teaspoon red pepper flakes

Generous grinding black pepper

 

Remove the tough green calyxes and cut the eggplants into thirds or halves to

fit in your steamer basket. Steam them over rapidly boiling water until tender,

about 5 minutes. The perfect point of doneness is when a knife will slip easily

into the eggplant, but it is not so cooked that the skin wrinkles (this is when

the flesh begins to pull away from the skin).

Remove the eggplant from the heat and set aside until it's just cool enough to

handle (the hotter the eggplant is at this point, the better it will absorb the

dressing).

While the eggplant is cooling, whisk together the garlic, olive oil, lemon

juice, salt, rosemary and red pepper flakes in a mixing bowl.

Cut the eggplant pieces in half lengthwise. If the bottom ends are very thick,

cut these in quarters. Cut again to make 2-inch pieces and add them to the

dressing. Toss well to combine and refrigerate until ready to serve.

To serve, add the black pepper, then taste the eggplant and adjust the

seasoning.

Makes 6 servings.

Calories 200, Fat 18 g, Carbs 10 g, Sodium 730 mg, Fiber 3 g.

 

 

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