Ingredients:
3 medium eggplants, skin on, cut into chunks
1 cup olive oil, divided
1 tablespoon salt
4 cloves garlic, minced
2 large onions
Black pepper
1 cup fresh basil leaves, coarsely chopped
Juice of 2 lemons
Preparation:
Place eggplant in foil-lined roasting pan. Toss with ½ cup olive oil, salt, and garlic. Bake 35 minutes at 400°, or until eggplant is soft but not mushy. Cool 5 minutes on pan; transfer to large bowl. Heat remaining olive oil in large skillet; add onions and cook, covered, over low heat until tender, about 15 minutes. Add onions to eggplant. Season generously with pepper. Add basil and lemon juice; toss. Serve at room temperature.
Makes 8 servings.
Recipe adapted from Farm-Fresh Recipes by Janet Majure.
