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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Marinated Eggplant Salad Recipe

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This recipe for Marinated Eggplant Salad is from Recipes Through The Generations, 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:  
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 450º.

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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