Chilled Tongue and Vegetable Medley
|Eggplant||1 Pound, sliced into 1/2-inch-thick rounds (1 Medium Sized)|
|Julienne-cut cooked pickled tongue||12 Ounce (Thin Strips)|
|Tomatoes||2 Medium, blanched, peeled, seeded, and chopped|
|Thinly sliced red bell peppers||1 Cup (16 tbs)|
|Chopped scallions||1⁄4 Cup (4 tbs) (Or Green Onions)|
|Red wine vinegar||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Olive oil||1 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Garlic||1 Clove (5 gm), minced|
|Chopped fresh parsley||1 Tablespoon|
Spray a cookie sheet with nonstick cooking spray; arrange eggplant slices on sheet and bake at 350°F., turning once, until soft, about 30 minutes.
Cut eggplant into 1/2-inch cubes.
In salad bowl combine eggplant, tongue, tomatoes, red peppers, and scallions; in small bowl combine remaining ingredients except parsley, mixing well.
Pour dressing over salad and toss to combine; cover and refrigerate until chilled.
Just before serving, toss again and sprinkle with parsley.