Greek Eggplant Salad Recipe - Cooking Index
Greek Eggplant Salad Recipe - Cooking Index
| Salad | ||
| 1 lb | 454g / 16oz | Eggplant |
| 1 lb | 454g / 16oz | Tomato - peeled, seeded and (large) chopped |
| 1 | Green pepper - finely chopped | |
| 1 | Onion - grated (small) | |
| 1 | Garlic clove - crushed (large) | |
| Dressing | ||
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Black pepper - freshly ground |
| 3 tablespoons | 45ml | Red wine vinegar |
| 1 1/2 tablespoons | 22ml | Olive oil |
| Parsley - minced fresh for garnish |
Place the eggplant under the broiler, turning often, until its skin blackens. Let cool. Rub off the skin using damp paper towels. Chop the pulp. Transfer to a medium size bowl.
Add the tomato, green pepper, onion and garlic. Combine all the dressing ingredients in a small bowl. Pour the dressing over the eggplant mixture. Combine thoroughly. Chill well.
Serve sprinkled with parsley.
Source:
Cole Publishing Group Recipe Collection
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