Recipe for Basil Eggplant Salad
Basil Eggplant Salad
Makes 8 servings
3 medium eggplants, skin on, cut into chunks
1 cup olive oil, divided
1 tablespoon salt
4 cloves garlic, minced
2 large onions, thinly sliced
Black pepper
1 cup fresh basil leaves, coarsely chopped
Juice of 2 lemons
- Cut eggplant into chunks, leaving skin on.
- Place eggplant in foil-lined roasting pan and toss with ½ cup olive oil, salt, and garlic.
- Bake 35 minutes at 400 degrees, or until eggplant is soft but not mushy.
- Cool 5 minutes in pan, transfer to large bowl.
- Heat remaining olive oil in large skillet. Add onions and cook, covered, over low heat until tender, about 15 minutes.
- Add onions to eggplant. Season generously with pepper.
- Add basil and lemon juice; toss.
Let salad cool to room temperature before serving.