eggplant salad (veg times)

Categories
Salads
Appetizers
Vegetarian
Yield
4 Servings
MeasureIngredient
1 pounds Peeled eggplant, cubed
1 pounds Tomatoes, chopped
2 teaspoons Cayenne
1 teaspoon Salt
1 tablespoon Olive oil
1 tablespoon Tomato juice

Boil eggplant in water for 30 minutes. Drain well & squeeze out excess moisture. In a large skillet over moderate heat, saute eggplant, tomatoes, cayenne & salt in olive oil & tomato juice for about 5 minutes, mashing with a fork until somewhat smooth. Chill before serving.

"Vegetarian Times" December, 1993

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