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Municipio di Pordenone
Insalata di melanzane
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Insalata di melanzane
Eggplant salad
Serves 6-8
5 tablespoons extra virgin olive oil
1 large onion, chopped
2 eggplants, cubed
salt
2 large garlic cloves, minced
4 tomatoes, diced
3 tablespoons Kalamata olives, pitted
½ cup pine nuts, toasted
3 tablespoons capers, drained
½ cup chopped Italian parsley
1 tablespoons red wine vinegar
3-4 tablespoons extra virgin olive oil
zest of 1 lemon
juice of 1 lemon
2 teaspoons Dijon mustard
salt and pepper
Heat 5 tablespoons extra virgin olive oil in a large skillet, add onion and eggplant and sauté’ till the eggplant is tender and golden. Do not stir too much, and cook the eggplant in two batches if necessary. Add garlic and stir briefly before removing from the heat.
In a serving bowl, add the eggplant mix, tomatoes, olives, pine nuts, capers and parsley.
Stir the dressing ingredients and toss with the salad. Let sit at room temperature for half-hour before serving.
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