Recipe - Eggplant Salad With Olive Oil Garlic And Lemon

1 lg Globe eggplant OR 4 small
Asian eggplants
4 tablespoon Extra virgin olive oil; plus
2 tablespoon Extra virgin olive oil; if
desired
3 Garlic cloves; chopped
One half Lemon; juiced
Salt and cayenne pepper; to
taste

Roast the eggplant(s) over an open flame, such as the top of a gas stove or
a barbecue, turning the eggplant until it is evenly charred and blackened.
Transfer the eggplant(s) to a bowl. Cover and set aside until cool enough
to handle.

Remove the eggplant from the bowl, saving any liquid that accumulates; this
will have a nice smoky flavor that will enhance the final dish. Peel away
the skin using your fingers and a paring knife. Discard the charred
blackened skin, though quite a bit of the charred bits will remain. (Don't
worry, they will disappear into the smoky eggplant mixture.)

Coarsely chop the eggplant flesh and return it to the bowl with any liquid
that has accumulated. Mix in the rest of the ingredients: olive oil, garlic
and lemon juice; season with salt and pepper. Serves 4.

PER SERVING: 140 calories, 1 g protein, 5 g carbohydrate, 14 g fat (2 g
saturated), 0 mg cholesterol, 3 mg sodium, 2 g fiber.

Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted
by HANNEMAN

Recipe by: Marlena Spieler, San Francisco Chronicle (1998)

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 07,
1998