Sunday, September 27, 2009

Turkish Eggplant Salad

Choose only Organic vegetables

2 eggplants, rinsed and scored in quarters

1 small onion, chopped (cook on low if desired)

1 Tbsp cider vinegar (or white)

small bunch chopped parsley

2 tomatoes, chopped fine

Flax oil


Bake eggplant for 1 hour or until soft at 350 degrees. Cool and scoop with a spoon. If many seeds are present, these can be removed. Mash together with onion, vinegar, parsley, and tomatoes and flax oil. Serve on large lettuce leaf or in nice salad dish with parsley sprigs.

· Additions: red pepper chopped fine (cook as needed).

Add 2 cloves of garlic, if desired

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