Eggplant Salad
Added by Fillylourecipes
Source: Woman's Day Encyclopedia of Cookery G
Ingredients
- 1 large eggplant
- 1 garlic clove
- 1/4 cup olive oil
- salt
- pepper
- 1 diced tomato
- 2 tablespoons minced parsley
- 1 tablespoon grated onion
- 1 teaspoon dried, crumbled oregano
- 2 tablespoons white-wine vinegar
- salt
- pepper
Directions
Bake eggplant in preheated moderate oven (350 degrees) for an hour. Cool, peel and dice. Rub a salad bowl with cut garlic clove. Discard garlic. Put olive oil and salt and pepper in the bowl. Combine eggplant, tomato, parsley, onion, and oregano in the bowl. Pour vinegar over vegetables and mix thoroughly. Season with salt and pepper to taste. Chill before serving.
Makes 3-4 servings.
This really is yummy if you like eggplant and Greek flavors.
Note
It may say 3-4 servings but I could eat it all.
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