Eggplant Salad
Item
Title
Eggplant Salad
Description
A recipe for Eggplant Salad
Creator
Cynthia Benedict
pages
66
transcription
Ingredients
1 large eggplant
2 garlic cloves, finely pressed
Salt
Olive oil
Lemon juice
Tomatoes
½ chopped onion
Pita bread
Directions
Place eggplant over a gas flame or skillet over an electric burner. Turn frequently until seared on all sides and partially cooked. It will appear soft, black and crinkled. Peel the eggplant and mash. In a large bowl, mix eggplant with garlic and onion. Add salt and a small amount of olive oil. Mix together. Add the juice of ½ medium lemon. Garnish with chopped tomatoes. Dip chunks of warm pita bread into mixture or spread on Melba rounds.
Variation: Add chopped pepper, tomatoes and celery to mixture.
1 large eggplant
2 garlic cloves, finely pressed
Salt
Olive oil
Lemon juice
Tomatoes
½ chopped onion
Pita bread
Directions
Place eggplant over a gas flame or skillet over an electric burner. Turn frequently until seared on all sides and partially cooked. It will appear soft, black and crinkled. Peel the eggplant and mash. In a large bowl, mix eggplant with garlic and onion. Add salt and a small amount of olive oil. Mix together. Add the juice of ½ medium lemon. Garnish with chopped tomatoes. Dip chunks of warm pita bread into mixture or spread on Melba rounds.
Variation: Add chopped pepper, tomatoes and celery to mixture.
