Baby Eggplant & Tomato Salad
Source of Recipe
Marla
List of Ingredients
Baby Eggplant & Tomato Salad
8 tb Olive oil
10 Baby eggplant*
1 c Firmly packed fresh mint
.. leaves
1/2 c Shelled unsalted pistachios
2 tb Lemon juice
1 Clove garlic; coarsely
.. chopped
1 ts Finely grated lemon rind
1 ts Sugar
1/2 ts Salt
1/2 ts Pepper
3/4 lb Cherry tomatoes; halved
Fresh mint sprig
Recipe
1. Heat broiler. Spread 5 tablespoons olive oil in
a large rimmed baking sheet. Cut each eggplant in
half lengthwise and place, cut sides down, in oil.
Turn cut side up. Broil 4" from heat 6 to 7
minutes until browned and soft. Set aside while
preparing sauce.
2. In food processor fitted with chopping blade,
or in blender, combine mint leaves, pistachios,
lemon juice, garlic, lemon rind, sugar, salt and
pepper; process, adding enough of the remaining
oil to make a smooth paste.
3. Spread some mint mixture over each eggplant
half and place on serving dish. Cover with plastic
wrap and let stand 30 minutes. Just before
serving, add tomatoes and garnish with mint sprig.
Yield: 10 Servings
* If baby eggplant are not available, use 1/2"
thick slices of regular eggplant and grill them
for a little less time.
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