4/5
(1 Votes)
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.