Broiled Eggplant Salad With Sautéed Onions Garlic And Tomatoes
Ingredients
- 2 fairly small globe eggplants, each about ¾ pound
- 3/4 pound plum tomatoes (about 3)
- 3 tablespoons extra-virgin olive oil
- 1 onion, chopped fine (about 2 cups)
- 8 large garlic cloves, minced (about 3 tablespoons)
- 1 teaspoon turmeric
- Salt and freshly ground pepper to taste
- 1 tablespoon tomato paste (optional)
- 1 to 2 tablespoons chopped Italian parsley (for garnish)
- 2 hard-boiled eggs, quartered (for garnish)
- 8 black olives (for garnish)
Instructions
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