Aubergine Eggplant Salad
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Features of Aubergine Eggplant Salad
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Served as main course. Non-vegetarian dish. Speciality: Low Sodium, Low Cholesterol, Low Calorie, Reduced Carbs, Low Protein diet.
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Region of Aubergine Eggplant Salad
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Lebanese
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Ingredients for Aubergine Eggplant Salad (Click here for measurement conversion)
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3-4 Aubergines
3/4 cup Olive Oil
1 small grated Onion
1 Tablespoon Vinegar
1-2 Clove Garlic, crushed
Salt and Pepper
1 large Tomato, chopped
Black Olives (garnish)
Green Peppers (garnish)
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Method for making Aubergine Eggplant Salad
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Wash aubergines, place in baking pan and bake in moderate oven (about 350F degrees) for about one hour or until soft. Allow the skin to turn black so as to give a smoky flavour to the salad. Skin aubergines while still hot and chop in small pieces. Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper. Garnish with olives and pepper rings. Serve with roast meat, and grilled or fried fish or as appetizer.
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Comments
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Preparation time: 5 minutes
Cooking time: 1 1/4 hours
Serves: 6
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