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Eggplant salad la tamu

Yield: 4 Servings

Ingredients:

• 5 sm Eggplants sliced Salt
• 2 tb Olive oil
• 1/4 ts Black pepper
• 1/2 ts Sweet red pepper
• 1 ts Vinegar -=OR=- lemon juice
• 1/2 ts Garlic chopped
• 1 tb Italian parsley chopped
• 2 lg Tomatoes

Instructions:

skinned & grated Lemon quarters Salt eggplant slices generously & leave to drain for 30 minutes. Rinse well under running water & pat dry on paper towels. Saute eggplants in oil until just golden. Add salt to taste along with the peppers & the rest of the ingredients except the lemon quarters. Cook & mash gently for 10 to 12 minutes or until excess liquids have evaporated. Adjust seasoning. Allow to cool & then serve garnished with lemon quarters.

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