Eggplant Salad
Eggplant Salad is an moderately easy dinner. Made with 3 lb. eggplant, 1 red pepper, cored, 2 medium size onions, 5 plum tomatoes and 4 tbsp. olive oil, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Slice the eggplant lengthwise and then in 1/2-inch half moon slices.
Cut the pepper into julienne strips.
Peel the onions and slice into thin rounds.
Chop the tomatoes.
Pour olive oil into a large skillet.
Saute the onions and pepper until they are just wilted (about 5 minutes).
Add the garlic and eggplant; cover and cook, stirring occasionally, until the eggplant is cooked (about 10 to 15 minutes).
Add the sugar, oregano and pepper.
Stir and cook 2 minutes more.
Remove skillet from stove and mix in tomatoes and lemon juice.
Mix and place in serving bowl. Sprinkle with parsley.
π· Perfect Pairings
Complete your meal with these
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