Silken eggplant salad
Silken eggplant salad
Rating: (1 rated)
Recipe Yield: Total time: 20 minutes | Serves 6
2 pounds long thin eggplants 1 tablespoon minced garlic 1/2 cup olive oil 2 tablespoons lemon juice 2 teaspoons salt 1/2 teaspoon minced rosemary 1/4 teaspoon red pepper flakes Generous grinding black pepper

Step 1 Remove the tough green calyxes and cut the eggplants into thirds or halves to fit in your steamer basket. Steam them over rapidly boiling water until tender, about 5 minutes. The perfect point of doneness is when a knife will slip easily into the eggplant, but it is not so cooked that the skin wrinkles (this is when the flesh begins to pull away from the skin).

Step 2 Remove the eggplant from the heat and set aside until it's just cool enough to handle (the hotter the eggplant is at this point, the better it will absorb the dressing).

Step 3While the eggplant is cooling, whisk together the garlic, olive oil, lemon juice, salt, rosemary and red pepper flakes in a mixing bowl.

Step 4Cut the eggplant pieces in half lengthwise. If the bottom ends are very thick, cut these in quarters. Cut again to make 2-inch pieces and add them to the dressing. Toss well to combine and refrigerate until ready to serve.

Step 5To serve, add the black pepper, then taste the eggplant and adjust the seasoning.

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