Prep 30 mins
Cook 4 hrs
This is a nice way to prepare eggplant, Louisiana-style, as a sort of salad substitute. I obtained the recipe a good while back in a promotional clipping from the McIlhenny Company (producers of Tabasco Pepper Sauce). You can also process this vegetable blend into a dip or spread if you wish. Enjoy.
- 1 eggplant
- 1 cup fresh tomato, peeled, de-seeded, and diced
- 1 fresh garlic clove, minced
- 3⁄4 cup scallion, chopped
- 1⁄4 cup fresh parsley, chopped
- 5 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 3⁄4 teaspoon Tabasco sauce
- 1⁄2 teaspoon kosher salt
- 1 tablespoon canola oil
- Trim and discard the ends of the eggplant and cut it in half, lengthwise. Place each half cut-side down on a baking sheet which has been greased with the canola oil.
- Bake for 35 minutes in a pre-heated 375-degree F. oven, then remove from the oven. Cool, peel, and dice the eggplant.
- In a large salad-mixing bowl, blend the eggplant, tomatoes, garlic, green onions and parsley. Set aside.
- In a small bowl, blend the vinegar, olive oil, cumin, and Tabasco. Pour this over the vegetable blend and stir in in carefully.
- Cover with cling wrap and allow the dish to marinate for at least 4 hours. If you do this in the refrigerator, allow the dish to return to room temperature prior to serving.
This was a VERY TASTY eggplant dish! I think it would be great over lettuce or with fish. Freddy Cat says hi!