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Cold Marinated Eggplant Recipe

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This recipe for Cold Marinated Eggplant, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Sunday, February 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 small eggplant
cup chopped celery
1/3 cup chopped pimento
1 small clove garlic, minced
2 tablespoons chopped capers
2 tablespoons chopped fresh parsley
1/8 teaspoon powdered dill
teaspoon crushed oregano
teaspoon salt
Freshly ground black pepper, to taste
1/3 cup salad oil or olive oil
1/3 cup vinegar

Directions:
Directions:
Cook eggplant in boiling salted water about 20 minutes, or until tender. Drain. Cool, peel and cut into 2 inch lengths (or large dice). You should have about 2 cups. Add other ingredients and mix well. Cover and refrigerate several hours for flavors to blend. Serve cold.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is also great with Shish Kebabs. It keeps for several days and is perfect to prepare ahead.

 

 

 

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