Eggplant Salad with Lemon Sauce
Source: Paramount Citrus
Ingredients
juice from 2 Paramount Citrus lemons
2 medium eggplants
2 tomatoes, diced
1 onion, chopped
4 tablespoons fresh parsley, chopped
3 cloves garlic, minced
4 tablespoons olive oil
1 tablespoon dried mint
1 teaspoon crushed red pepper
salt and black pepper to taste
Directions
• Preheat oven to 375°F.
• Juice two lemons with a citrus reamer or juicer.
• Bake eggplant in a lightly greased baking dish for 30 minutes, until tender; let cool.
• Peel and cut eggplant into small pieces.
• In a serving dish, combine eggplant, tomatoes, onion, parsley and garlic.
• In a small bowl, whisk together fresh lemon juice, olive oil, dried mint, crushed red pepper, salt and pepper to taste.
• Toss all ingredients together and serve.
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Appetizer Lemon Eggplant Salad
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