Eggplant Salad with Parsley and Lemon

1. 1

   In a large non-stick skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and saute eggplant and onion with salt, stirring occasionally, until eggplant is browned well.

2. 2

   Add garlic and cook, stirring, 1 minute.

3. 3

   Add water and cook, covered, until eggplant is tender, about 5 minutes.

4. 4

   Remove skillet from heat.

5. 5

   Stir in parsley, lemon juice, remaining tablespoon oil, and salt and pepper to taste.

6. 6

   Chill salad 15 minutes, or until ready to serve.

7. 7

   Serve salad on romaine.

* Per serving · 4 servings · Values may vary.

No additional tips available.