Odessa Eggplant (Aubergine) Salad |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Delicious european eggplant salad can be made as a sandwich or as an appetizer when entertaining. Ingredients:
1 large eggplant |
1 medium onion |
1 medium meaty tomato, peeled and finely chopped |
2 garlic cloves |
1 tablespoon olive oil |
2 tablespoons red wine vinegar |
salt |
fresh ground pepper |
fresh parsley (for garnish) |
Directions:
1. Preheat oven to 375 degrees.
2. pierce eggplant with in several places and bake on sheet for 50 minutes (turn midway through baking).
3. after done cooking, let cool for an hour and peel skin off, slice eggplant lengthwish in half.
4. drain out fluid and slice cut eggplant into pieces.
5. in food processor, combine eggplant pulp, tomato,garlic,oil,vinegar, salt and pepper.
6. cover and refrigerate for 2 hours.
7. serve and enjoy with pita bread triangles or coctail rye bread.
8. delicious.
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