Eggplant Salad la Tamu

Yields:	4 servings
Rate this Recipe

	Preparation	40 minutes
	Cooking	5 minutes
	Ready In	45 minutes

Ingredients

5	each	eggplants	small-sized, sliced
1	x	salt
2	tablespoons	olive oil
1/4	teaspoon	black pepper
1/2	teaspoon	red pepper flakes
1	teaspoon	vinegar	or lemon juice
1/2	teaspoon	garlic	chopped
1	tablespoon	italian parsley	chopped
2	each	tomatoes	large-sized, skinned and grated
1	x	lemon	cut in quarters

Directions

Salt eggplant slices generously and leave to drain for 30 minutes.

Rinse well under running water and pat dry on paper towels.

Saute eggplants in oil until just golden.

Add salt to taste, along with the peppers and the rest of the ingredients except the lemon quarters.

Cook and mash gently for 10 to 12 minutes, or until excess liquids have evaporated.

Adjust seasoning. Allow to cool and then serve garnished with lemon quarters.

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