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#810069
EGGPLANT SALAD
Ingredients
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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
Procedure
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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.
Submitted October 18, 1998
by David Jackson
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