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Eggplant Salad Recipe

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This recipe for Eggplant Salad, by , is from Chasdei Lev Pesach Cookbook, 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!

Contributor:  
Contributor:  
Goldstein Family

Category:
Category:

Ingredients:  
Ingredients:  
1 medium eggplant, unpeeled
1 red pepper
c. oil
t. salt
c. sliced olives (green)
1 T. vinegar
1 T. honey
t. salt
⅛ t. pepper

Directions:
Directions:
Preheat oven to 475. Cube the eggplant. Cut the red pepper into short sticks. Put both on a baking sheet lined with baking paper. Add the oil and t. salt and mix well. Spread out in an even layer. Bake for 35-40 min. or until eggplant is soft and starting to brown. (DO NOT UNDERBAKE). Transfer vegetables into a container and add the sliced olives. Mix the rest of the ingredients and add to the vegetables. Mix well. Refrigerate at least 2 hours.

 

 

 

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