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Thursday, October 1, 2009

Mint Eggplant Salad


I served this dish with the kibbeh. It was a perfect combination!


Mint Eggplant Salad
(6 servings)

Ingredients:
3 Japanese eggplants
1 medium cucumber, peeled, seeded and diced
1/4 cup fresh mint, chopped
1/2 cups fresh parsley, chopped
1 can white beans, drained
1/4 cup extra virgin olive oil
1/3 cup fresh lime juice
Kosher salt

Instructions:
Preheat oven to 450 degrees F. Prick eggplant(s) with a fork.
Bake whole until tender (about 20 minutes). In the last 5 minutes, add garlic wrapped in a piece of foil. Remove eggplant from oven, put in a bowl and cover with a towel for 5 to 10 minutes. Peel and cut in coarse pieces.
Toss with white beans, diced cucumber, mint, parsley. Dress with kosher salt, olive oil, lemon juice.

2 comments:

  1. the eggplant and mint looks fabulous! Fresh and delicious. Thanks for sharing.

    ReplyDelete
  2. You are welcome! I am glad you liked it, Velva.

    ReplyDelete

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