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).