Eggplant Salad La Tamu
- Main Ingredient: Eggplant Tomatoes
- Course: Appetizers
- Yield:
Eggplant Salad La Tamu ingredients
- 5 small Eggplants, sliced
- Salt
- 2 T olive oil
- 1⁄4 t Black pepper
- 1⁄2 t Sweet red pepper
- 1 t Vinegar -=OR=- lemon juice
- 1⁄2 t garlic, chopped
- 1 T Italian parsley, chopped
- 2 large Tomatoes, skinned & grated
- Lemon quarters
Cooking Eggplant Salad La Tamu
1. Salti eggplant slices generously & leave to drain for 30 minutes.
2. Rinse well under running water & pat dry on paper towels.
3. Sautei eggplants in oil until just golden.
4. Add salt to taste, along with the peppers & the rest of the ingredients except the lemon quarters.
5. Cook & mash gently for 10 to 12 minutes, or until excess liquids have evaporated.
6. Adjust seasoning.
7. Allow to cool & then serve garnished with lemon quarters.
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