Persian Eggplant and Herb Salad with Caramelized Onions - alive magazine
Baked eggplant lends itself to many Middle Eastern dishes. In Persian cooking, however, it is combined with a myriad of ingredients from fresh chopped mint to…
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Ingredients
- 2 medium eggplants, about 1 1/4 lb (550 g) each
- Juice of 1 large lemon
- 3 Tbsp (45 mL) extra-virgin olive oil, divided
- 2 large onions, sliced
- 1 Tbsp (15 mL) brown sugar
- 1 tsp (5 mL) turmeric
- 1 bunch fresh basil, washed and finely chopped
- 1/2 bunch fresh Italian parsley, finely chopped
- 1/2 bunch fresh mint, finely chopped
- 2 firm red tomatoes, seeded and finely diced
- 1/2 cup (125 mL) finely chopped fresh walnuts
- 3 cloves garlic, finely minced
- 1 tsp (5 mL) salt
- Salt
- freshly ground black pepper
- Sprig of mint
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