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Eggplant Onion Salad Recipe
Serves 6
Ingredients: 1 lb eggplant
1/4 cup olive oil
Salt and pepper
2 onions, sliced
1 cucumber, chopped
1 red bell pepper, chopped
Chopped chives, to taste
Balsamic vinegar or lemon juice (optional)
Instructions: 1. Cook whole eggplant in salted boiling water for 8 minutes.
2. Drain and cut crosswise into thin round slices.
3. Heat a little oil in a skillet and cook eggplant a few slices at a time, adding oil as necessary.
4. Sprinkle with salt while slices are still warm and set aside to cool; drain on paper towels.
5. Heat remaining oil in a separate pan and saute onions.
6. Drain on paper towels.
7. Place eggplant slices in a layer in a bowl, sprinkle with pepper and top with onions, cucumber, bell pepper and chives.
8. Refrigerate until cold.
9. Sprinkle with balsamic vinegar or lemon juice before serving (if using).
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