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Exotic Eggplant Salad

Whats.Cooking's picture
Ingredients
  Sour cream 1 Cup (16 tbs)
  Hot mustard 1⁄2 Teaspoon
  Lemon juice 1 Teaspoon
  Garlic 1⁄2 Clove (2.5 gm), crushed
  Pepper 1 Pinch
  Salt 1⁄4 Teaspoon
  Pineapple 1
  Butter 2 Tablespoon
  Unpeeled eggplant 2 1⁄2 Cup (40 tbs), diced
  Cooked rice 2 1⁄2 Cup (40 tbs), chilled
  Celery 1 Cup (16 tbs), sliced
  Green onions 1⁄2 Cup (8 tbs), chopped
Directions

In a bowl, mix dressing ingredients.
Set aside.
Cut pineapple lengthwise, starting from crown.
Remove core (hard center).
Scoop out pulp, reserving shells intact.
Dice pulp.
In a skillet, melt butter.
Cook eggplant until slightly browned.
In a large bowl, mix diced pineapple and eggplant with rice, celery and green onions.
Fold in dressing, mixing well.
Spoon into pineapple shells.
Cut into servings in front of guests.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Ingredient: 
Vegetable

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