A recipe for Eggplant Salad La Tamu. Follow the simple recipe instructions for Eggplant Salad La Tamu shared by other home cooking experts.
Ingredients
5 sm. Eggplants, slicedSalt
2 Tbs. Olive oil
1/4 Tsp. Black pepper
1/2 Tsp. Sweet red pepper
1 Tsp. Vinegar OR lemon juice
1/2 Tsp. Garlic, chopped
1 Tbs. Italian parsley, chopped
2 lg. Tomatoes, skinned and grated
Lemon quarters
Directions
Salt eggplant slices generously and leave to drain for 30 minutes. Rinse well under running water and pat dry on paper towels. Saute eggplants in oil until just golden. Add salt to taste, along with the peppers and the rest of the ingredients except the lemon quarters. Cook and mash gently for 10 to 12 minutes, or until excess liquids have evaporated. Adjust seasoning. Allow to cool and then serve garnished with lemon quarters.
