You are here

Eggplant Salad

Diet.Chef's picture
Ingredients
  Eggplants 2 Medium
  Green pepper 1 Medium, finely chopped
  Onions 2 Medium, finely chopped
  Garlic 1 Clove (5 gm), minced
  Olive oil/Cooking oil 2 Tablespoon
  Tomato 1 Large, peeled and finely chopped
  Snipped parsley 1⁄4 Cup (4 tbs)
  Dried basil 1⁄2 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Canned tomato sauce 8 Ounce (1 Can)
Directions

Cut eggplants lengthwise into quarters.
If desired, sprinkle cut surfaces with salt; let stand 1/2 hour.
Rinse and pat dry with paper toweling.
Place eggplant, cut side up, in shallow baking pan.
Bake, covered, in a 450° oven for 25 minutes.
Meanwhile, cook green pepper, onion, and garlic in 1 tablespoon of the olive oil till tender but not brown.
Remove from heat.
Add chopped tomato, parsley, basil, salt, and pepper.
Cut a lengthwise slit down center of each eggplant quarter, cutting to but not through the other side.
Spoon green pepper mixture into slits.
Return to baking pan.
Pour tomato sauce over wedges.
Bake in a 450° oven for 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Interest: 
Healthy

Rate It

Your rating: None
4.384375
Average: 4.4 (16 votes)