Time: 35 min.
Complexity: easily
Servings: 4

Eggplant salad - detailed recipe.

Ingredients:

• 1/4 cup chopped red onion
• 2 eggplants
• Olive oil
• Chopped coriander and parsley
• Juice of 1 lemon
• Salt and pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggplants, red onion, lemon juice, cilantro, parsley

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Preparation:

Step 1
• Lightly pour boiling water over the onion, then pat dry. Pierce the eggplant with a fork and microwave until soft. Cool, cut in half lengthwise, scoop out the pulp with a spoon, and chop. Combine the eggplant, onion, cilantro, and parsley in a bowl, drizzle with lemon juice, salt, and pepper, and dress with olive oil. You can find information on pre-cooking in the article on eggplant. processing eggplants.

Votes: 6