Chilled eggplant appetizer
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant |
| 2 | Green peppers | |
| Raw onion; diced, to taste | ||
| Lemon juice to taste | ||
| Salad oil to taste | ||
| Salt and pepper to taste | ||
Directions
Bake eggplant and green peppers in a 350 deg. oven for 1 hour. Turn after ½ hour; let cool. Peel eggplant; if it is watery, squeeze and drain on paper towels.
Skin and seed the green peppers. Chop eggplant and peppers, then combine.*
When you are ready to serve, add diced raw onion, lemon juice, salad oil, salt and pepper, all to taste.
Chill and eat cold as an appetizer.
*This recipe freezes well. Freeze in the summer when eggplant is plentiful and defrost later and add remaining ingredients.
From DEEANNE's recipe files