"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

EGGPLANT SALAD Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for EGGPLANT SALAD, by , is from Ema's Jewish Transylvanian Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carmela Abraham
Added: Tuesday, February 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 medium eggplants
1 medium onion
oil
salt
lemon juice

Directions:
Directions:
Roast eggplants on the grill turning them every 15 minutes or in the broiler for 1 hour turning them after 30 minutes. It is important to peel them immediately. Let drain in a colander. Chop my hand until homogeneus and them mix in a bowl with oil and salt. Add lemon jiuce to taste.
Chop the onion finely, mix with 1 tp oil and serve next to the eggplant salad in a different bowl or add on top of salad. Serve with sliced tomatoes and French bread.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
80 minutes
Personal Notes:
Personal Notes:
It is a lovely appetizer salad.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

324W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!