| Eggplant Salad |
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1-2 medium eggplants, diced Salt Juice of 1/2 lemon 1.2 cup chopped celery 1 small onion, optional 2 large firm tomatoes, peeled and diced 2 tbsp red wine vinegar 2 tsp fresh oregano, parsley or chives chopped 1/2 tsp crushed garlic Crisp lettuce or salad greens Sliced olives for garnish Cook the eggplant cubes in boiling water with a little salt and lemon juice added, until soft.Drain well. Combine eggplant, celery, onions, and tomatoes in a bowl. Make a dressing with the vinegar, herbs, and garlic. If desired, a tablespoon or two of olive oil may be added to the dressing. Whisk the dressing with a fork and pour over the vegetables, toss lightly to mix. Then arrange on the lettuce and garnish with olive slices. |
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