"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Marinated Eggplant Salad Recipe

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This recipe for Marinated Eggplant Salad, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelley Drnek
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 Japanese eggplants
1-1/2 tsp. salt
1-1/2 tsp. salt
1 cup olive oil

2 Tbsp. fresh garlic, minced
6 red bell peppers, roasted and peeled
1/3 cup balsamic vinegar
1/2 cup parsley, chopped

Directions:
Directions:
Preheat oven to 450.

Cut eggplant into 1-inch cubes. Cut bell peppers into 1-inch pieces.

Toss first 4 ingredients. Bake for 10 minutes. Toss and bake 10 more minutes or until al dente.

Add garlic, peppers and vinegar to baked eggplant.
Toss and let cool. Add parsley.

Serve at room temperature or refrigerate.

Personal Notes:
Personal Notes:
Excellent topped with fresh goat or feta cheese.

 

 

 

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