Ingredients
- ¼ cup olive oil
- 2 large eggplants, chopped
- ½ cup chopped fresh parsley
- 2 cloves garlic, crushed
- grated rind of 2 lemons
- seasonings to taste
Make it step by step
- Heat oil in a frying pan.
- Sauté eggplant until tender.
- Stir in remaining ingredients.
- Press ¼ of the mixture into an egg ring on individual serving plates.
- Remove ring.
- Prepare topping: combine ingredients in a bowl.
- Spoon equal amounts onto each salad.
- Serve immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.