Eggplant Salad Recipe
Summary
Ingredients
| Onions | 1/4 Pound, chopped | |
| Red bell pepper | 1 Large | |
| Eggplant aubergine | 1 Large, peeled | |
| Lemon juice | 2 Tablespoon | |
| 4 tbsp concentrated tomato juice | ||
| Sugar | 1 Teaspoon | |
| Lime juice | 4 Tablespoon | |
| Madeira | 3 Tablespoon | |
| Olive oil | 4 Tablespoon | |
| Tabasco sauce salt | ||
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.
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.
Chef
