Eggplant Salad

May 28, 2011 at 9:58 am Leave a comment

aka Eggplant Caviar

1 eggplant
1 clove garlic, grated
3 tablespoons Italian salad dressing
salt and pepper
a squeeze of lemon juice

Cut the top off the eggplant and slice in half, length wise
place cut side down on a baking sheet
roast 40-45 minutes at 400°
when tender, remove from oven, and let cool
when you can handle the eggplant, scrape flesh out with a spoon
pulse in a food processor until desired texture is achieved
mix in lemon juice, garlic, and dressing
salt and pepper to taste

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Entry filed under: For One or Two, Middle Eastern, Popular Ethnic Dishes, Sides & Salads, Vegetarian. Tags: , , .

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