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Yields:
3
Total Time:
30 mins
This salad from F&W's Kay Chun combines smoky bacon and potatoes with silky eggplant. Dill and lemon add a bright, refreshing hit of flavor.
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Ingredients
- 4 oz. thick-cut bacon
- 2 Tbsp. extra-virgin olive oil
- 1/2 lb. baby red potatos
- 1 small red onion
- 2 Japanese eggplants
- kosher salt
- Freshly ground pepper
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. chopped dill
Directions
- Step 1In a large, deep skillet, cook the bacon over moderate heat, stirring, until lightly golden, about 5 minutes. Add the olive oil, potatoes, onion, and eggplants and season with salt and pepper. Cover and cook over moderately low heat, stirring occasionally, until the eggplants and potatoes are tender and golden, 12 to 15 minutes. Stir in the lemon juice and dill and serve warm.
Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
- Step 1In a large, deep skillet, cook the bacon over moderate heat, stirring, until lightly golden, about 5 minutes. Add the olive oil, potatoes, onion, and eggplants and season with salt and pepper. Cover and cook over moderately low heat, stirring occasionally, until the eggplants and potatoes are tender and golden, 12 to 15 minutes. Stir in the lemon juice and dill and serve warm.
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