Eggplant salad with parsley and lemon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Eggplant; cut into 2cm. cubes |
| Salt for salting the eggplant | ||
| 4 | tablespoons | Olive oil |
| 2 | mediums | Onions; chopped |
| 1 | teaspoon | Salt; (1 to 2) |
| 2 | teaspoons | Cumin |
| 2 | teaspoons | Ground coriander |
| 4 | Garlic cloves; chopped | |
| ¾ | cup | Water |
| ¾ | cup | Chopped fresh parsley leaves |
| 1 | Lemons; juice of, up to 2 | |
Directions
Preheat the oven to 220øc.
Lay the eggplant cubes on a wire rack and sprinkle generously with salt.
Allow to rest for 30 minutes then rinse and dry quickly and thoroughly.
Heat the oil in a frypan and add the chopped onions, cumin, coriander and garlic cloves and cook for 5 minutes or until the onion is golden and fragrant.
Toss the eggplant cubes with the oil mixture thoroughly, adding salt to taste. Transfer the vegetables to a baking dish and bake in the oven at 220øc. until the vegetables are golden and tender, about 45 minutes, tossing twice during the cooking and sprinkling with the water to keep the vegetables moist.
Add the parsley and lemon juice and toss well before serving.
Converted by MC_Buster.
Per serving: 973 Calories (kcal); 58g Total Fat; (49% calories from fat); 19g Protein; 116g Carbohydrate; 0mg Cholesterol; 2197mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 20½ Vegetable; ½ Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.