Recipe: M's Eggplant Salad Jan 1998
For 1 Persons
Category: Hors d'oeuv, Salads
2 lg Eggplants
3 Onions; diced
3 Cloves garlic; crushed
1 Green bell pepper; diced
1 tb Green onion; chopped
1 tb Parsley
1/4 ts Thyme
1 ts Oregano
Cumin
1 Bay leaf crushed
1 c Green olives; seeded and
-chopped
1/2 c Vinegar
Salt and pepper; to taste
1/2 c Raisins; optional
1/4 c Celery; diced
2 c Olive oil
1. Dice eggplant and sprinkle with salt.
2. Place in a colander and let stand 1 hour. Wash and drain well in paper
towels.
3. Place eggplant along with the rest of the ingredients in a baking dish.
4. Stir everything.
5. Cover with foil and bake at 325 F for 2 to 3 hours. Stir once in a
while..
6. Let cool. Chill
7 May be kept 1 week in the fridge.
NOTES : This is really easy to make. And super good. Great served with
Italian bread.
Recipe by: Miriam Podcameni Posvolsky
Posted to TNT Recipes Digest by Leon & Miriam Posvolsky
on May 10, 1998
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