Thread: Salad Recipes
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Old June 7th, 2008, 10:44 PM   #52
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Join Date: Feb 2007
Location: California
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COLD EGGPALNT SALAD
4 MED SIZED UNPEELED EGGPLANTS
1 ONION, GRATED
3 CLOVES GARLIC, MINCED
2 LARGE TOMATOES, PEELED AND CHOPPED
10 GREEN OLIVES STUFFED WITH PIMIENTOS, CHOPPED
C OLIVE OIL
DASH OF DRY MUSTARD
JUICE OF 1 LEMONS
C FINELY CHOPPED
PARSLEY
SALT AND FRESHLY GROUND PEPEPER TO TASTE

1. Preheat oven to 375F degrees. Rub the eggplant with a little olive oil. Pierce in several places to prevent from bursting and put in a greased pan. Roast until tender. Remove form the oven and cool.
2. Remove the skins from the eggplants and place the flesh in a colander to drain completely. You may refrigerate them for quick cooling. Chop the cooled eggplants very fine. Place in a large bowl and add the onion, garlic, tomatoes and olives. Mix well and pour in the olive oil gradually, stirring constantly. Add the mustard, lemon juice and parsley. Blend well and taste for seasoning. Chill for at least 2 hours.
3. Serve cold as an appetizer, with French bread or melba toast.

serves 8
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