Exotic Eggplant Salad Recipe
Ingredients
| Sour cream | 1 Cup (16 tbs) (Dressing) | |
| Hot mustard | 1/2 Teaspoon (Dressing) | |
| Lemon juice | 1 Teaspoon (Dressing) | |
| Garlic | 1/2 Clove (5gm), crushed (Dressing) | |
| Pepper | 1 Pinch (Dressing) | |
| Salt | 1/4 Teaspoon (Dressing) | |
| Pineapple | 1 (Dressing) | |
| Butter | 2 Tablespoon (Dressing) | |
| Eggplant | 2 1/2 Cup (16 tbs), unpeeled (Dressing) | |
| Cooked rice | 2 1/2 Cup (16 tbs), chilled (Dressing) | |
| Celery | 1 Cup (16 tbs), sliced (Dressing) | |
| Green onions | 1/2 Cup (16 tbs), chopped (Dressing) |
Directions
In a bowl, mix dressing ingredients.
Set aside.
Cut pineapple lengthwise, starting from crown.
Remove core (hard center).
Scoop out pulp, reserving shells intact.
Dice pulp.
In a skillet, melt butter.
Cook eggplant until slightly browned.
In a large bowl, mix diced pineapple and eggplant with rice, celery and green onions.
Fold in dressing, mixing well.
Spoon into pineapple shells.
Cut into servings in front of guests.
Set aside.
Cut pineapple lengthwise, starting from crown.
Remove core (hard center).
Scoop out pulp, reserving shells intact.
Dice pulp.
In a skillet, melt butter.
Cook eggplant until slightly browned.
In a large bowl, mix diced pineapple and eggplant with rice, celery and green onions.
Fold in dressing, mixing well.
Spoon into pineapple shells.
Cut into servings in front of guests.
Chef
