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Eggplant Salad

Fresh.n.Natural's picture
Ingredients
  Eggplant 1 Medium
  Onion 1 Small, chopped
  Celery stalk with leaves 2 , chopped
  Hard-cooked eggs 2 , chopped
  Vegetable oil 1⁄4 Cup (4 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Kelp To Taste
  Vegetable salt To Taste
  Romaine lettuce 1
  Tomato wedges 4
  Cucumber slices 4
  Chopped parsley 2 Tablespoon
Directions

1. Preheat the oven to 400 degrees.
2. Put eggplant directly on the oven shelf and bake for 30 minutes, or until tender and soft to the touch.
3. When cool enough to handle, peel and chop the eggplant and put into a bowl. Add the onion, celery, and eggs. Mix well.
4. Add the oil, lemon juice, kelp, and vegetable salt. Mix well and chill.
5. Scoop eggplant mixture onto a bed of romaine lettuce and garnish with tomato wedges and cucumber slices. Sprinkle with the parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Everyday

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