• 29f614e5403f5376667462886f687455

Roasted Eggplant Salad

Bubbe's tasty Eggplant Salad is hearty yet refreshing, with fresh herbs and lemon for a fresh summer taste!

Prep
Cook
Serves 0person
Ingredients
4
medium eggplants (about 4 pounds)
1
tablespoon white-wine vinegar
2
tablespoons fresh lemon juice
2
tablespoons extra-virgin olive oil
2
tablespoons vegetable oil
4
tablespoons minced red onion
2
medium garlic cloves minced
1
teaspoon sugar
1/2
teaspoon salt
1/4
teaspoon freshly ground black pepper
1
teaspoon minced fresh mint for garnish
1
teaspoon minced fresh flat-leaf parsley for garnish
Directions
1.
Heat broiler. Prick eggplants several times with the tip of a knife. Broil 3 to 4 inches from heat, turning occasionally, until soft and charred all over, about 30 minutes. When cool enough to handle, remove skin. Place eggplants in a colander set over a bowl; let drain for at least 30 minutes.
2.
Halve eggplants lengthwise; discard seeds. Chop flesh finely, and place in a bowl.
3.
Combine vinegar, lemon juice, olive and vegetable oils, onion, garlic, sugar, salt and pepper. Add to eggplant; mix to combine. Serve at room temperature sprinkled with chopped mint and parsley.

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