Recipe - Roasted Eggplant Salad With Olive Oil And Garlic

4 md Eggplants; (about 4 1/2
pounds total)
2 md Garlic cloves. minced; (up
to 3)
3 tablespoon Extravirgin olive oil; (up
to 4)
1 teaspoon Strained fresh lemon juice;
(optional) (up to 2)
2 tablespoon Chopped fresh coriander;
(cilantro) (optional) (up
to 3)
Salt and freshly ground
black pepper
Fresh parsley springs; for
garnish

(Faye Levy)

Preheat over to 400 degrees F. Pierce each eggplant a few times with a fork
to prevent it from bursting. Bake whole eggplant on a large baking sheet
lined with foil for 30 minutes. Turn eggplants over and bake them 30 to 40
minutes or until very tender when pricked with a fork. Leave eggplants
until cool enough to handle. Holding cap, peel off skin of each eggplant.
Drain eggplants in a colander for 1 hour.

Cut off eggplant caps. Chop the flesh, using a knife, until it is a chunky
puree. In a large bowl combine eggplant puree, garlic, oil, lemon juice,
coriander and salt and pepper to taste; mix well salad should be highly
seasoned. Refrigerate at least 30 minutes before serving.

Spoon salad into a shallow bowl and garnish with parsley springs.

Makes 810 servings.
Posted to FOODWINE Digest by Mirjam Dorn dorn@AVODA.JCT.AC.IL on Feb 16,
1998