Eggplant salad

From Cokie Robert’s “Our Haggadah” - you don’t have to wait for Passover to serve it! 

For years, I’ve been trying to re-create my grandmother’s eggplant recipe - it was tangy and green, that’s all I knew.  I thought parsley was the most likely green she would have used, and lemon or vinegar would have been the tartness.  This recipe comes closest to my grandmother’s.  I plan to play with it a little more.  And, I’ve never microwaved a whole eggplant, so that was new for me. 

INGREDIENTS:

1 large eggplant, pricked several times with a fork

1 small onion, peeled and chopped, about 1/2 cup (maybe more)

1/4 cup chopped parsley

1 clove garlic, peeled, smashed and minced

1 tsp kosher salt

1/4 tsp freshly ground pepper

2 Tbsp olive oil

2 Tbsp fresh lemon juice

DIRECTIONS:

1) Put eggplant on top of a few paper towels and cook in the microwave for ~ 7 minutes (check it before). Remove from oven. And let cool.  Then cut it in half lengthwise and scoop out the flesh.  

2) Put the flesh in a food processor, add onions, parsley, garlic, salt and pepper and process until coarse lay chopped.  

3) Stir in the oil and lemon juice.  Serve at room temperature with matzoh