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Eggplant Salad Trinidadelish

Chef.Foodie's picture
Ingredients
  Eggplant 1 Large
  Macaroni shell 8 Ounce, cooked
  Tomato 1 Medium, chopped
  Olive oil 1⁄2 Cup (8 tbs)
  Garlic 1⁄4 Cup (4 tbs), finely chopped
  Lime juice 1⁄4 Cup (4 tbs), freshly squeezed
  Parsley 4 Tablespoon, finely chopped
  Dry vermouth 2 Tablespoon
  Green onion 1 Tablespoon, chopped
  Seasoned salt 2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Basil 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon, freshly ground
  Lettuce 1 (As Required)
Directions

MAKING
1. Wash eggplant; prick skin several times with fork.
2. Place on baking sheet and bake at 350 degrees for 45 minutes or until eggplant becomes tender.
3. Cool the baked eggplant and peel off its skin; cut into 1/2 inch cubes.
4. Take a large bowl and combine in it eggplant, macaroni and tomatoes.
5. Prepare dressing by mixing all remaining ingredients and pour over eggplant-macaroni-tomato mixture.
6. Cover the bowl with a lid and place into freezer for overnight.

SERVING
7. Serve the preparation on the crisp lettuce leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Kids, Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
4

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