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Israeli Eggplant Salad

Canadian.kitchen's picture
Ingredients
  Eggplant 1 Small
  Green onions 6
  Tomatoes 3 Large, peeled
  Garlic 1⁄2 Clove (2.5 gm), crushed
  Vinegar/Lemon juice 3 Tablespoon
  Olive oil 3 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Sugar 2 Teaspoon
  Dark bread slice 2 , trimmed
Directions

Cut eggplant in half and place cut side down in an oiled bake pan.
Bake at 400F for 30 minutes or until fork tender.
Cool and peel: Chop eggplant, onions and tomatoes into small dice.
Stir the next six ingredients together in a medium-size bowl and add the bread, broken into pieces.
Let soak for a few minutes.
Swish with a fork to break into bits and mix in the vegetables.
Taste for seasoning.
Chill for 2 hours, then spoon into dry, crisp lettuce cups.
Garnish with slivers of green pepper or parsley.

Recipe Summary

Cuisine: 
Asian
Method: 
Fried
Dish: 
Salad
Ingredient: 
Eggplant

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