Exotic Eggplant Salad
|Sour cream||1 Cup (16 tbs)|
|Hot mustard||1⁄2 Teaspoon|
|Lemon juice||1 Teaspoon|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|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|
In a bowl, mix dressing ingredients.
Cut pineapple lengthwise, starting from crown.
Remove core (hard center).
Scoop out pulp, reserving shells intact.
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.