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Nettie's Eggplant Salad Recipe

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This recipe for Nettie's Eggplant Salad is from Phyllis's Curated Collection, 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:  
1 eggplant
1 green bell pepper, seeded & coarsely chopped
1 small onion, coarsely chopped
salt & pepper
olive oil
Directions:
Directions:
Cut eggplant in half lengthwise. Pierce with fork or skewer a few times. Broil 8" from the heat on a parchment-lined cookie sheet or sheet pan, cut side down, until soft. Turn cut side up, brush with olive oil. Let stand 1 hour. Scoop cooled eggplant from the skin into food processor bowl. Add green pepper & onion. Pulse a few times to a chunky consistency, not a paste. Add salt & pepper & a little olive oil to taste. Serve chilled.
Personal Notes:
Personal Notes:
I remember my mother had a wooden bowl and a chopping tool that she used to make this. A food processor is easier but don't chop too much. It should be chunky.

 

 

 

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