Eggplant Salad

Category: Soups & Salads


1 large eggplant
1/2 cup minced onion
1/4 cup lemon juice
1 tsp. honey
1 tsp. salt
1 garlic clove, crushed
1 tsp. basil
Pepper (ground)
1 tbsp. olive oil
Sliced tomatoes
Chopped parsley


Wash eggplant and poke holes in it with a fork. Place on baking sheet or dish in a 450 degree oven for 1 hour. Cool, peel and chop fine. Combine with onion, lemon juice, honey, salt, garlic, basil and a little ground pepper. Chill to serve. Add 1 tablespoon olive oil and pile high on platter in center and put sliced tomatoes around and sprinkle chopped parsley on top.

Temperature: 450°

Baking Time: 60 minutes.

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