The Hippy Gourmet's Eggplant Salad -

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The Hippy Gourmet's Eggplant Salad

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By Bruce Brennan, AKA The Hippy Gourmet

Posted September 25th, 2008

This article is reprinted with permission from The Hippy Gourmet's Quick and Simple Cookbook for Healthy Eating, by Bruce Brennan, (2007, Wellness Central)

The Hippy Gourmet's Quick and Simple Cookbook for Healthy Eating

Servings:	4
Author Notes:	This isn’t you usual eggplant salad, made with those big bitter eggplants that look like some kind of giant purple monster’s pod. Instead it uses slim, long, graceful Asian eggplants. If your eggplant is shaped like a cucumber, you’ve found the right vegetable.
Ingredients:	2 Asian eggplants 2 large tomatoes, sliced as thin as you can 2 tablespoons chopped white onion 6 tablespoons chopped fresh parsley 5 tablespoons olive oil 3 tablespoons vinegar of your choice salt and pepper to taste large leaf of romaine or several endive leaves for serving Greek olives or sliced radish for garnish (optional)
Instructions:	Preheat the broiler. Slice the eggplants in half lengthwise and broil until soft, approximately 10 minutes per side. Be sure they’re cooked through. let them cool, then peel off the skin and discard it. Chop the eggplant into bite sized chunks. Mix the chopped eggplant, tomatoes, onion, parsley, oil and vinegar. Season to taste with salt and pepper. Serve on either a large romaine lettuce leaf or several endive leaves, garnishing with Greek olives or sliced radishes.