Cold Eggplant Salad

Recipe Ingredients

2 lbs	908g / 32oz	Long thin eggplants
1 tablespoon	15ml	Minced garlic
1/2 cup	118ml	Olive oil
2 tablespoons	30ml	Lemon juice
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Minced rosemary
1/4 teaspoon	1.3ml	Red pepper flakes
		Generous grinding black pepper

Recipe Instructions

Remove the tough green calyxes and cut the eggplants into thirds or halves to fit in your steamer basket. Steam them over rapidly boiling water until tender, about 5 minutes. The perfect point of doneness is when a knife will slip easily into the eggplant, but it is not so cooked that the skin wrinkles (this is when the flesh begins to pull away from the skin).

Remove the eggplant from the heat and set aside until it's just cool enough to handle (the hotter the eggplant is at this point, the better it will absorb the dressing).

While the eggplant is cooling, whisk together the garlic, olive oil, lemon juice, salt, rosemary and red pepper flakes in a mixing bowl.

Cut the eggplant pieces in half lengthwise. If the bottom ends are very thick, cut these in quarters. Cut again to make 2-inch pieces and add them to the dressing. Toss well to combine and refrigerate until ready to serve.

To serve, add the black pepper, then taste the eggplant and adjust the seasoning.

This recipe yields 6 servings.

Each serving: 200 calories; 1 gram protein; 10 grams carbohydrates; 3 grams fiber; 18 grams fat; 3 grams saturated fat; 0 cholesterol; 780 mg. sodium.

Source:
The Los Angeles Times, 09-17-2003

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