Eggplant Salad City-Style

1. 1

   Preheat the oven to 450F.

2. 2

   Prick the eggplant once with a knife.

3. 3

   Place it on a baking sheet in the oven and roast until the skin is wrinkled and the eggplant has collapsed, about 1 hour.

4. 4

   Remove and set aside until cool enough to handle.

5. 5

   Slit the eggplant open lengthwise and scrape the pulp from the skin.

6. 6

   Finely chop the pulp and transfer it to a medium-size bowl.

7. 7

   Add the oil, salt, and vinegar to the eggplant, and stir until thoroughly blended.

8. 8

   Leave in the bowl, or transfer to a platter and shape into a loaf.

9. 9

   Cover the salad and refrigerate for several hours or overnight.

10. 10

    To serve, garnish with the lemon slices or herb sprigs, and accompany with bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.