Israeli Eggplant Salad Recipe
Ingredients
| Eggplant | 1 Small | |
| Green onions | 6 | |
| Tomatoes | 3 Large, peeled | |
| Garlic | 1/2 Clove (5gm), crushed | |
| 3 tbs vinegar or lemon-juice | ||
| Olive oil | 3 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Sugar | 2 Teaspoon | |
| 2 slices dark bread, trimmed | ||
Directions
Cut eggplant in half and place cut side down in an oiled bake pan.
Bake at 400F for 30 minutes or until fork tender.
Cool and peel: Chop eggplant, onions and tomatoes into small dice.
Stir the next six ingredients together in a medium-size bowl and add the bread, broken into pieces.
Let soak for a few minutes.
Swish with a fork to break into bits and mix in the vegetables.
Taste for seasoning.
Chill for 2 hours, then spoon into dry, crisp lettuce cups.
Garnish with slivers of green pepper or parsley.
Bake at 400F for 30 minutes or until fork tender.
Cool and peel: Chop eggplant, onions and tomatoes into small dice.
Stir the next six ingredients together in a medium-size bowl and add the bread, broken into pieces.
Let soak for a few minutes.
Swish with a fork to break into bits and mix in the vegetables.
Taste for seasoning.
Chill for 2 hours, then spoon into dry, crisp lettuce cups.
Garnish with slivers of green pepper or parsley.
Chef
