Baby Eggplant Salad

eggplant 2Baby Eggplant Salad

INGREDIENTS

1 Pound Unpeeled Baby Eggplants

2 Garlic Cloves

1 Teaspoon Ground Paprika

1 Teaspoon Ground Cumin

3 Tablespoons Freshly Squeezed Lemon Juice

1 Tablespoon Olive Oil

1 Bunch Chopped Fresh Italian Parsley

Fill a large size pot with water and salt.  Cut the eggplants into quarters (lengthwise).  Place the garlic cloves and eggplants into the water and bring to a boil over a high heat.  Boil until the eggplant pieces are tender.  Drain and throw away the garlic.  Place the eggplant pieces into a large size bowl.  Combine with the paprika, cumin, lemon juice, olive oil and chopped parsley.  Mix gently and place into the fridge for 2 to 4 hours.  Remove from the fridge when ready to serve. Serve chilled.  Serves 4

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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