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Home - Recipes - Spanish Eggplant Salad

Spanish Eggplant Salad

Check out the related video story: Food Network: Community Supported Agriculture

Ingredients

  • 4 medium to large eggplant (about 1 1/2 lbs)
  • olive oil
  • 1 small red onion, chopped
  • 2-3 cloves garlic, finely chopped
  • 2 Tablespoons fresh chopped mint
  • 1/2 teaspoon crushed dried red chili pepper
  • 1 teaspoon sugar
  • 1 teaspoon ground cumin
  • 3-4 Tablespoons red wine vinegar

Instructions

  1. Thickly slice regular eggplant or cut Japanese eggplant in half lengthwise. Spread on an oiled baking sheet and brush with some olive oil.
  2. Bake in a preheated oven at 400 until soft, about 20 minutes. Let eggplant cool, then cut into cubes.
  3. Place in salad bowl.
  4. Whisk some olive oil with the chopped ingredients.
  5. Add vinegar to taste and pour over the eggplant. Toss to coat evenly. Let stand for at least 30 minutes before serving.
  6. You can make a day ahead and marinate in the fridge overnight.

Recipe courtesy of Laura Masterson, 47th Avenue Farm

By:
Cooking Up a Story
Published on:
August 8, 2006

Categories: Recipes

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A 10-year exploration of our food system through original videos, and written posts by CUPS contributors. Explore our Stories, Interviews, DIY Food, Recipes, Growing Food categories as experts and passionate foodies share their first-hand knowledge of food and sustainable farming.