This is the kind of recipe that would never occur to me to create. But now that I've tried it I can't wait to try as many warm vegetable and vinaigrette salads as I can think of. Brussel sprouts? Okra?
Eggplant Salad
1 eggplant
1/4 cup balsamic vinegar (18 year if available)
1/4 cup olive oil
1 minced garlic clove
1 tsp paprika
salt and pepper
Halve eggplant and then quarter each half so that you have eight slices. Place on plate and cover with another plate. Microwave slices for 6 minutes. Remove carefully. When cool enough to handle cut into bite sized chunks.
Whisk together oil, vinegar, garlic, paprika, salt and pepper. Add eggplant to vinaigrette and toss to coat.
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