Eggplant Salad
Eggplant Salad is an moderately easy dinner. Made with 1/3 c. crisco oil, 1 tbsp. lemon juice, 1/2 tsp. dried oregano leaves, 2 cloves garlic, minced and 1 medium eggplant, peeled and cut into 1/2-inch cubes, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Combine oil, lemon juice, oregano and garlic in large skillet.
Cook over moderate heat, stirring occasionally, until garlic is lightly browned.
Add eggplant and onion.
Stir to coat. Cook, stirring occasionally, about 10 minutes or until eggplant is tender.
Remove from heat.
Transfer to medium serving bowl. Stir in zucchini, mushrooms, tomato and salt.
Cover and refrigerate at least 8 hours or overnight.
Stir before serving. Sprinkle with grated Parmesan cheese, if desired.
Makes 6 to 8 servings.
π· Perfect Pairings
Complete your meal with these
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