Tuesday, July 15, 2008

Eggplant salad

One medium eggplant cut into one inch rounds. Salt and let sit in a colander for half an hour. Rinse and pat dry, lay on a small black tray, oil both sides with olive oil, and cook in the solar oven in the summer position for one hour.

Place the eggplant for five minutes on a hot gas BBQ until one side is burned but not charred. You can also do this by heating the tray over a stove.

Chop eggplant into 1/2 inch cubes after it has cooled.
1/4 pound romaine heart leaves
1 carrot diced
One large tomato cut into 1/2 inch cubes
One 6" sprig sweet basil, leaves and flowers removed, and then chopped rough.
Salt to taste.

Toss with two tablespoons olive oil and one tablespoon balsamic and one teaspoon white vine vinegar. And pepper to taste.

Serve with Ciabatta or equivalent bread.
Serves two for a meal or four as a salad.

No comments: