Ingredients
- 10 ounces eggplant (1-2 large or 4-6 small eggplants)
- 1 teaspoon minced flat parsley
- 2 1/4 teaspoons minced red onion
- 3 teaspoons chopped pimento
- 1 clove minced garlic
- 2 teaspoons wine vinegar
- 1 teaspoon extra virgin olive oil
- Salt to taste
Time - 1 hour and 15 minutes
- Preparation - 30 minutes
- Baking (350 degrees) - 45 minutes
Preparation
- Heat the oven to 350 degrees
- While the oven is heating, wash the eggplants and place on a baking tray
- Bake the eggplant for approximately 45 minutes, turning them over midway, until the skin blisters
- Remove the eggplants from the oven and cover with foil
- Set aside and let cool for 15 minutes
- While the eggplants are cooling, mince the onion, garlic, parsley, and pimento
- Once the eggplants have cooled, peel the skins by hand. These should easily detach from the flesh
- Finely dice the eggplant
- Combine all the ingredients in a bowl and mix together
- Serve immediately at room temperature or chill in the refrigerator for 1 to 2 hours
- For presentation purposes, the salad can be served in a small bowl or molded and displayed on a plate
- Enjoy as is, spread over a slice of toasted bread, or as a dip with pita chips