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Eggplant salad

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Ingredients/Components

sugar - 1/2 tsp
oregano - 1/4 tsp
olive oil - 4 Tbsp
chopped parsley - 2 Tbsp
black pepper - 1/8 tsp
fresh lemon juice - 2 Tbsp
eggplant - 3 lb
clove minced garlic - 1 item
plum tomatoes - 5 item
medium size onions - 2 item
red pepper, cored - 1 item

How to make eggplant salad:

Slice the eggplant lengthwise and then in 1/2-inch half moon slices. Cut the pepper into julienne strips. Peel the onions and slice into thin rounds. Chop the tomatoes. Pour olive oil into a large skillet. Saute the onions and pepper until they are just wilted (about 5 minutes). Add the garlic and eggplant; cover and cook, stirring occasionally, until the eggplant is cooked (about 10 to 15 minutes). Add the sugar, oregano and pepper. Stir and cook 2 minutes more. Remove skillet from stove and mix in tomatoes and lemon juice. Mix and place in serving bowl. Sprinkle with parsley.

Recipe categories: Salads, Side dish, Vegetables.

Rating:

4.5

Average rating: 4.5, total votes: 4

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sugar, granulated sugar, salt, coconut, seedless raspberry jam, dried oregano, crushed, dijon mustard, sliced celery, sliced cucumber, pecan pieces