Eggplant Salad

By amaliana

Ingredients

• 1/4 cup minced red onion
• 2 eggplants
• 3 tablespoons olive oil
• some chopped cilantro
• some chopped parsley
• squeeze of lemon
• salt and pepper to taste
• olive oil to drizzle

Preparation

Step 1

Soak 1/4 cup minced red onion in water. Pierce 2 eggplants with a fork; microwave until soft, 20 to 25 minutes. Cool slightly, then halve, scoop out the flesh and chop. Drain the onion; toss with the eggplant, 3 tablespoons olive oil, some chopped cilantro and parsley, a squeeze of lemon juice, and salt and pepper. Drizzle with more olive oil.