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EGGPLANT SALAD Recipe

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This recipe for EGGPLANT SALAD is from Ema's Jewish Transylvanian Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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.

 

 

 

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