Eggplant And Tomato Salad

Sauteed eggplant combined with parsley, lemon zest and crushed garlic. Eggplant salads topped with mixture of tomatoes, parsley, garlic and fresh lemon zest and juice.

Ingredients -

1/4 cup Olive Oil
2 large Eggplants, chopped
1/2 cup chopped Fresh Parsley
2 cloves Garlic, crushed
grated Rind of 2 Lemons
Salt and Pepper, to taste

Topping:
8 Cherry Tomatoes, quartered
1/4 cup roughly chopped Fresh Parsley
1 clove Garlic, chopped
grated Rind and Juice of 1 Fresh Lemon

Preparation:

1. Add olive oil to large skillet. Heat over medium heat.

2. Add chopped eggplant. Saute until tender.

3. Remove from heat. Stir in fresh parsley, crushed garlic, lemon rind.

4. Season with salt and pepper.

5. Press ¼ of salad mixture into an egg ring on individual salad plates.

6. Remove ring.

Topping:
1. Add cherry tomatoes, fresh parsley, chopped garlic, grated rind and lemon juice to small bowl.

2. Stir to combine.

3. Spoon topping over salad.

4. Serve immediately.

Salad Making Tips

Lemon Peel Strips

For lemon peel strips, use a vegetable peeler to cut the peel off a lemon. With a sharp knife, cut the peel into fine strips.

Salad Making Tips

Fat Free Dressings

Most salads with fresh vegetables and fruits are healthy food choices, until the dressing go on. If you are using a store bought bottled dressing, the best is the fat free versions. Reduced fat and calorie dressings still contain a substantial amount of fat.

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