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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Excellent for garden time, quite tangy once chilled. Ingredients:
1 lb eggplant (skin removed) |
1 cup water |
1/4 teaspoon salt |
1/4 cup olive oil |
2 tablespoons lemon juice (+) |
2 teaspoons chopped fresh basil leaves |
1/2 teaspoon salt |
1/2 teaspoon ground mustard |
1/8 teaspoon pepper |
2 medium tomatoes, chopped (1 1/2 cups) |
1 medium zucchini, thinly sliced (2 cups) |
1 small onion, sliced and separated into rings |
1/3 cup chopped parsley |
Directions:
1. Heat 1 cup water & 1/4 teaspoon salt to boiling in a 3 quart saucepan.
2. Cut eggplant into 1/2 cubes and add to boiling water. Cover and reheat to boil then reduce heat and simmer uncovered 5 to 8 minutes or until tender; drain.
3. Mix oil, lemon juice, basil, 1/2 teaspoon salt, mustart and pepper in a large glass or plastic bowl.
4. Add eggplant and remaining ingredients; toss.
5. Cover and refrigerate about 4 hours or until chilled.
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