Norma’s eggplant salad10 comments Nov 15th, 2009 | By Tobias | Category: easy and fast, Recipes, Salads and Dressings
I had this dish for the first time at Jeanine’s place on the mountain in Hydra. I was stunned that eggplants could be so tasty. As Jeanine was kind enough to share the recipe with me I learned that the eggplants were poached, not fried. Until then I had never thought of poaching such a vegetable. Besides being juicy and tasty this salad is perfectly light. Norma’s eggplant salad is a wonderful Mezze for a warm summer evening and any other occasion.
Preparation time: 30 minutes
boiling time: 3-4 minutes
Very simple recipe
- 2 large eggplants
- 2 cloves of garlic crushed
- 2 soup spoons Aceto Balasamico
- 5 soups spoons of parsley
- 1-2 chilli, according to your taste
- Salt and pepper
- 4 soup spoons of good olive oil
Cube the eggplants and salt them well. Let them sit in a drainer for half an hour to loose some liquid.
Bring water to boil
Poach the eggplant cubes for 3-4 minutes then drain them well.
Chop the parsley fine and blend with the crushed garlic, the chilli, Salt, pepper some vinegar and oil.
Mix this sauce with the eggplants and let it sit for a couple of hours. The Eggplants will soak up the sauce.