Label
All
0
Clear all filters

Herbed Eggplant Salad

Badridzhani Mtsvanilit

Rate this recipe

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

By Darra Goldstein

Published 1999

  • About

This salad goes well with grilled poultry or meat. It is wise to salt the eggplant here to ensure that it is not bitter. Otherwise the aromatic taste of the spices and herbs will be lost.

Ingredients

  • 1 large (-pound) eggplant
  • 1 medium onion, peeled and minced
  • 2

Method

Slice the eggplant lengthwise, sprinkle it with salt, and leave it to drain on paper toweling for at least 30 minutes. Rinse and pat dry.

Preheat the oven to 500°F.

Place the eggplant pieces cut side down on an oiled baking sheet.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title