You are here

Eggplant Salad

admin's picture
Ingredients
  Chopped onions 1⁄4 Pound
  Red bell pepper 1 Large
  Eggplant 1 Large, peeled and cubed (Aubergine)
  Fresh lemon juice 2 Tablespoon
  Concentrated tomato juice 4 Tablespoon
  Sugar 1 Teaspoon
  Lime juice 4 Tablespoon
  Madeira 3 Tablespoon
  Olive oil 4 Tablespoon
  Tabasco sauce 1 Teaspoon
  Salt To Taste
Directions

Put the onions in a casserole.
Cover and microwave on HIGH for 2 minutes.
Rinse and seed the red bell pepper and remove the pith.
Cut the flesh into long strips and then into dice.
Add the strips to the onions.
Cover and microwave on HIGH for 5 minutes.
Stir the eggplant (aubergine), lemonjuice, tomato juice and sugar into the casserole.
Cover and microwave on HIGH for 8 minutes.
To make the sauce, mix together the lime juice, madeira and olive oil.
Add several dashes of tabasco sauce and salt and pepper to taste.
When the vegetables are cooked, pour the sauce over and stir carefully.
Leave to cool at room temperature, then chill in the refrigerator for at least 1 hour.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

Rate It

Your rating: None
3.994445
Average: 4 (18 votes)