Eggplant and Tomato Salad

Eggplant and Tomato Salad

1/4 cup olive oil 2 large eggplants, chopped 1/2 cup chopped fresh parsley 2 cloves garlic, crushed grated rind of 2 lemons seasonings to taste

Topping:

8 cherry tomatoes, quartered 1/4 cup roughly chopped fresh parsley 1 clove garlic, chopped grated rind and juice of 1 lemon

1. Heat oil in a frying pan. Saute eggplant until tender. Stir in remaining ingredients. 2. Press 1/4 of the mixture into an egg ring on individual serving plates. Remove ring. 3. Prepare topping: Combine ingredients in a bowl. Spoon equal amounts onto each salad. Serve immediately.

Serves 4.

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