VINAIGRETTEJuice of a lemon (2 tablespoons)
1/2 tablespoon good olive oil
Agave or honey to taste (I used about a teaspoon)
Salt & pepper to taste
SALAD
1 Asian eggplant (those are the long slim ones)
1/2 - 1 rib celery, chopped small
Kalamata olives, pitted & chopped
1 - 2 tablespoons capers
Fresh basil, chopped
VINAIGRETTE In a bowl, whisk the vinaigrette ingredients.
SALAD
Trim the ends off the eggplants. Lengthwise, cut the eggplants in quarters; cross-wise, cut the eggplants about 1/4-inch thick. Drop the eggplant into the vinaigrette and stir well. Stir the eggplant off and on while prepping the other ingredients, you want the pieces to soak up the vinaigrette. Toss in the remaining ingredients. Serve and savor!
OTHER IDEAS
Red pepper, mini mozzarella balls, grated carrot, chopped fennel
Source: http://kitchen-parade-veggieventure.blogspot.com/2009/07/raw-eggplant-salad.html
