Basil-eggplant salad

Posted on August 20, 2012 by admin
Basil-eggplant salad
Recipe type: Main Dish
Serves: 8

  • 3 medium eggplants, skin on, cut into chunks
  • 1 c olive oil, divided
  • 1 Tbsp salt
  • 4 cloves garlic, minced
  • 2 large onions, thinly sliced
  • Black pepper
  • 1 c fresh basil leaves, coarsely chopped
  • Juice of 2 lemons

  1. Place eggplant in foil-lined roasting pan. Toss with ½ c olive oil, salt, and garlic.
  2. Bake 35 minutes at 400 degrees, or until eggplant is soft but not mushy. Cool 5 minutes on pan; transfer to large bowl.
  3. Heat remaining olive oil in large skillet; add onions and cook, covered, over low heat until tender, about 15 minutes.
  4. Add onions to eggplant. Season generously with pepper.
  5. Add basil and lemon juice; toss. Serve at room temperature.