Eggplant and Fennel Salad
- 1 large eggplant
- 1 fennel bulb, very thinly sliced (use a mandoline to slice if you have one)
- ¼ cup olive oil
- 2 tablespoons sherry vinegar
- 1-2 garlic cloves, finely chopped
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ cup finely chopped parsley
- 1-2 green onions
Instructions:
Few people know that eggplant cooks incredibly well in the microwave. This salad has fantastic flavor and can be a meal in itself.
- Cut the eggplant in half lengthwise, then cut each half lengthwise into fourths.
- Place on a plate and cover (another plate works well for this) then microwave 6 minutes, until eggplant is soft and easy to pierce with a fork. Slice the eggplant into bite-sized pieces and combine in a bowl with fennel.
- In a small bowl, whisk together olive oil, vinegar, garlic, paprika and salt. Pour over eggplant. Add parsley and green onions to the bowl. Mix well.