eggplant salad

Categories
Appetizer
Salad
Misc/food
Yield
6 servings
MeasureIngredient
1 pounds Eggplant, peeled & cubed
1 pounds Tomatoes, chopped
2 teaspoons Hungarian paprika
1 teaspoon Salt
1 each Garlic clove, minced
  Tabasco sauce to taste
4 tablespoons Olive oil

In a pot, cover eggplant with cold water, bring to a boil & cook for ½ an hour. Drain & press with a spoon to remove excess moisture.

Combine eggplant & tomatoes with remaining ingredients. Saute in moderately hot olive oil for 5 minutes. Stir & mash ingredients together as sauteing. Chill before serving.

"The Africa News Cookbook"

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