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Eggplant Salad with Basil

From the recipe box Newsletter featured recipes by

Ingredients

2 lb. egglant cut into 1½ inch cubes
½ cup olive oil
4 cloves garlic, minced
½ tsp. salt
1 onion, halved and thinly sliced
½ cup basil, coarsely chopped
~ juice from 2 lemons
~ pepper to taste

Steps

  1. Preheat oven at 400 degrees.
  2. Toss eggplant, ¼ cup olive oil, salt and garlic in a large bowl. Put mix on a roasting pan. Bake until eggplant is soft but not mushy, 25-35 minutes. Cool slightly then place in a large salad bowl.
  3. Heat remaining oil in a large skillet over medium-high heat. Add onions, lower heat and cook until onions are soft, about 10-15 minutes. Add onions to the eggplant.
  4. Season to taste with black pepper. Add basil and lemon juice and toss. Adjust seasonings to taste.

This content is from the Newsletter featured recipes collection.

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