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GROCERIES
2 medium eggplants, about 1 pound each ¼ cup olive oil
½ cup minced onion
1 medium ripe tomato, peeled, seeded, and chopped
3 tablespoons fresh lemon juice
salt and pepper to taste
6 pitted black Kalamata oil-cured olives
3 tablespoons chopped flat-leaf parsley
TUTORIAL
Preheat oven to 450 degrees.
Prick the eggplants several times and set them in a skillet with a square of aluminium foil.
Bake for 40 minutes, or until the potatoes are tender. Cool. Remove the stems and peel the eggplants, scraping away any meat from the skin.
Remove any extra seeds, remove the skin, and cut eggplant. Place in a mixing bowl.
Combine the eggplant, olive oil, and onion in a mixing bowl.
Add tomato, chopped Season with lemon juice, salt, pepper, and 3 sliced pitted olives. as well as 2 tbsp parsley Thoroughly combine.
Refrigerate overnight, if possible.
Garnish with the remaining three sliced olives and chopped parsley.
Serve with crusty bread. As an appetiser, serve with toast or crackers, or serve over lettuce as a sala.
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