Ronnys Version Of Middle-eastern Eggplant Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If you have ever been to an original Lebanese or Middle-eastern restaurant ,the meal will usually start with about 30 different salads , (I'm dead serious), before the main course. At least 6 of these will have Eggplant as their main ingredient . Read more . This is one of my favourites and very easy to make. It is also a staple by us but somehow I never get a chance to eat it at the table so I always keep a little on the side for myself afterwards. ENJOY Ingredients:
1 large, firm, eggplant , (also called aubergine or brinjal). it should have a hollow sound when you tap it. |
1 medium , finely chopped , tomato. |
2 large, finely chopped , pickled cucumbers. |
3-4 chopped cloves of garlic. |
juice of one lemon. (pleeeeez ! use fresh lemon juice and not the stuff that comes in bottles.) |
4 tablespoons extra virgin olive-oil, (cold-compressed) |
1 teaspoon of salt |
Directions:
1. Wrap Eggplant in Aluminium foil and fold ends to seal .
2. Place in baking tin. (it can leak even if it is sealed) .
3. Bake in medium oven for about 40 minutes .
4. Remove from oven and let it cool down .
5. Cut Eggplant in half, (LENGTHWISE).
6. REMEMBER: There may be a lot of water inside.
7. With a teaspoon, remove seeds . (optional)
8. Scoop out inside of Eggplant with a spoon, (separate from skin).
9. Put it in a sieve or strainer and let fluid drain off.
10. Chop it up a little with a knife.
11. Add other ingredients and mix well.
12. Refrigerate for at least an hour before serving.
13. Even better the next day
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