Thursday, May 14, 2009

Eggplant Parmesan Salad

2 medium eggplant
1 onion, chopped
1 clove garlic, minced
1/2 tsp dried oregano
2 oz grated Parmesan cheese
1 tbl chopped fresh parsely
1 tbl olive oil
salt and pepper to taste

Grill the eggplants until the skins are blackened and blistered. Cool. Remove the skins and squeeze out the juice and seeds. Place the eggplant flesh in a food processor with the rest of the ingredients and whiz until smooth, add water if necessary to achieve a smooth consistency. Taste and add salt and pepper if desired.

6 servings

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