Eggplant Salad with Basil

Name: Eggplant Salad with Basil
Yield: 6 to 8 portions
Ingredients: 1 tablespoon coarse salt; 4 garlic cloves, peeled and minced; 2 large yellow onions, peeled, halved, and thinly sliced; Freshly ground black pepper, to taste; 3 medium-size eggplants (about 4½ pounds in all), cut into 1½-inch cubes (do not peel); 1 cup best-quality olive oil; 1 cup fresh basil leaves, coarsely chopped; Juice of 2 lemons

Preparation info

6 to 8
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

A beautiful summer salad.

Ingredients

3 medium-size eggplants (about 4½ pounds in all), cut into 1½-inch cubes (do not peel)
1

Gluten-free
Summer
Vegan

Method

Preheat the oven to 400°F.
Line a roasting pan with aluminum foil and add the eggplants. Toss with half of the olive oil, the coarse salt, and the minced garlic. Bake