Eggplant salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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"