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Receta Eggplant Salad With Parsley And Lemon
by Global Cookbook

Eggplant Salad With Parsley And Lemon
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Ingredientes

  • 3 med eggplant, cut into 2cm. cubes salt for salting the eggplant
  • 4 Tbsp. extra virgin olive oil
  • 2 med onions, minced
  • 1 tsp salt, (1 to 2)
  • 2 tsp cumin
  • 2 tsp grnd coriander
  • 4 x garlic cloves, minced
  • 3/4 c. water
  • 3/4 c. minced fresh parsley leaves
  • 1 x lemons, juice of, up to 2

Direcciones

  1. Preheat the oven to 220 c.
  2. Lay the eggplant cubes on a wire rack and sprinkle generously with salt. Allow to rest for 30 min then rinse and dry quickly and thoroughly.
  3. Heat the oil in a frypan and add in the minced onions, cumin, coriander and garlic cloves and cook for 5 min or possibly till the onion is golden brown and fragrant.
  4. Toss the eggplant cubes with the oil mix thoroughly, adding salt to taste.
  5. Transfer the vegetables to a baking dish and bake in the oven at 220 c. till the vegetables are golden brown and tender, about 45 min, tossing twice during the cooking and sprinkling with the water to keep the vegetables moist.
  6. Add in the parsley and lemon juice and toss well before serving.