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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Use a young fresh eggplant for this. Ingredients:
1 medium eggplant |
1/2 cup celery, diced |
1/2 cup red bell pepper, strips |
2 tablespoons capers |
1/3 cup olive oil |
1/3 cup tarragon vinegar |
1 garlic clove |
2 tablespoons fresh parsley, minced |
1 sprig fresh dill |
1 teaspoon fresh oregano |
salt & pepper |
Directions:
1. Steam eggplant until barely tender (about 15 minutes).
2. Cut into 1 inch cubes.
3. Add veggies.
4. Blend dressing ingredients together and pour over eggplant mixture, tossing gently.
5. Refrigerate 24 hours and serve cold.
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