Eggplant Salad

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Directions

Soak 1/4 cup minced red onion in water. Pierce 2 eggplants with a fork; microwave until soft, 20 to 25 minutes. Cool slightly, then halve, scoop out the flesh and chop. Drain the onion; toss with the eggplant, 3 tablespoons olive oil, some chopped cilantro and parsley, a squeeze of lemon juice, and salt and pepper. Drizzle with more olive oil.

Photograph by Antonis Achilleos


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