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 a young girl. 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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