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Israeli Eggplant Salad Recipe

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

Contributor:  
Contributor:  
Rikki Becker
Added: Friday, February 11, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Juice of 2 lemons
2 T. white vinegar
2 T. tomato paste
2 T. chopped cilantro or parsley
2 t. sugar
3/4 t. salt
1/4. t. pepper
6 T. olive oil
2 medium eggplants, peeled and cut into 2x1/2" strips
2 medium red bell peppers, cut into 1/2" strips
1 large onion, chopped
4 crushed garlic cloves

Directions:
Directions:
1) In a bowl, combine lemon juice, vinegar, tomato paste, cilantro, sugar, salt, and pepper. Whisk to blend well. Set lemon dressing aside.

2) In a skillet, heat 3 T. olive oil over medium-high heat until hot. Add eggplant and cook, stirring, until softened, 3 to 5 minutes. Remove eggplant from skillet.

3) Add remaining 3 T. oil to skillet and heat until hot. Add bell peppers, onion, and garlic. Cook, stirring, 2 minutes. Mix vegetables with eggplant and continue to cook, stirring, until soft, 4 to 6 minutes. Remove to a bowl.

4) Pour lemon dressing over eggplant mixture. Cover and refrigerate 2 to 3 hours before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Cook: 10-15 min. Chill: 2 hours

 

 

 

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