Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

M's Eggplant Salad Jan 1998

Yield: 1 Servings

Ingredients and directions for this recipe

2 lg Eggplants
3 Onions; diced
3 Cloves garlic; crushed
1 Green bell pepper; diced
1 tb Green onion; chopped
1 tb Parsley
1/4 ts Thyme
1 ts Oregano
Cumin
1 Bay leaf crushed
1 c Green olives; seeded and
-chopped
1/2 c Vinegar
Salt and pepper; to taste
1/2 c Raisins; optional
1/4 c Celery; diced
2 c Olive oil

1. Dice eggplant and sprinkle with salt.

2. Place in a colander and let stand 1 hour. Wash and drain well in paper
towels.

3. Place eggplant along with the rest of the ingredients in a baking dish.

4. Stir everything.

5. Cover with foil and bake at 325 F for 2 to 3 hours. Stir once in a
while..

6. Let cool. Chill

7 May be kept 1 week in the fridge.

NOTES : This is really easy to make. And super good. Great served with
Italian bread.

See also:
Previous recipe M's Braised Veal With Caraway
Next recipe M'sey'eer

Or try one of these recipes:
Fish With Potatoes
Quick Beef Stew Ii