Eggplant salad, sometimes called poor man`s caviar, is made throughout the Middle East and is a refreshing dish for any evening. The secret is charring the skin of the eggplant, which gives the dish a smoky flavor. This can be done on a grill, over a gas flame or under a broiler. The salad is eaten like a dip with pita triangles.
EGGPLANT SALAD
Preparation time: 10 minutes
Cooking time: 25 minutes
Yield: 2 servings
1 medium eggplant, about 1 pound
1 tablespoon each: minced fresh parsley, olive oil, fresh lemon juice
1 medium clove garlic, crushed
Salt, freshly ground black pepper to taste
1. Heat broiler. Place eggplant on a foil-lined baking tray and place under broiler. Broil, turning every 5 minutes until the skin is charred and the flesh soft, 20 to 25 minutes. It is done when a knife can be poked into the flesh easily.
2. Place in a sieve over a bowl and peel off skin. Press the liquid out of the eggplant. Puree the flesh in a food processor or mash with a fork. Add remaining ingredients. Taste for seasoning, adding more lemon juice, salt or pepper as needed.
3. Serve in a small bowl or ramekin. Cut pita bread into triangles and use for dipping into salad.