Eggplant Salad, Rahib

This is for eggplant lovers, great with fish, meat or chicken. You can grill the eggplant or bake in the oven. Either way is fine as long as the eggplant is soft and cooked.

Ingredients:




2 large eggplants

2 medium tomatoes chopped

2 scallions chopped

1 lemon juice

½ tsp salt

½ tsp pepper

½ tsp sumac*

2 swirls of extra virgin olive oil

Place eggplant on a cookie sheet covered with foil slit 2-3 inches lengthwise. In 450° oven place eggplant for 30-40 minutes, or until tender and done.

Let cool, with a help of a spoon scoop inside of the eggplant onto a bowl. Add lemon, oil and seasonings and mix. Add chopped tomatoes and scallions. Serve with pita bread.

* Sumac spice can be found in Mediterranean stores.

Serves 4