Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　3 tablespoons olive oil

　　1 medium eggplant (about 1 pound), cut into 1-inch cubes

　　1 medium onion, chopped

　　3/4 teaspoon salt

　　2 garlic cloves, chopped

　　1/4 cup water

　　2 tablespoons chopped fresh parsley leaves

　　1 tablespoon fresh lemon juice

　　4 romaine leaves

　　

Step 1

In a large non-stick skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté eggplant and onion with salt, stirring occasionally, until eggplant is browned well. Add garlic and cook, stirring, 1 minute. Add water and cook, covered, until eggplant is tender, about 5 minutes. Remove skillet from heat. Stir in parsley, lemon juice, remaining tablespoon oil, and salt and pepper to taste. Chill salad 15 minutes, or until ready to serve.

　　

Step 2

Serve salad on romaine.