This particular recipe is one recreated from a meal we enjoyed last summer at a seaside restaurant in Porto Cheli. The pimento, parsley, and red onion add wonderful color and flavor to the salad. Served at room temperature or chilled, the salad is light, refreshing, and a wonderful way to enjoy the all too often underappreciated eggplant.
Ingredients
- 10 ounces eggplant (about 2 large or 5 small)
- 1 teaspoon finely chopped flat parsley
- 2 1/4 teaspoons minced red onion
- 3 teaspoons finely chopped pimento
- 1 clove minced garlic
- 2 teaspoons wine vinegar
- 1 teaspoon extra virgin olive oil
- Salt to taste
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
