Elegant eggplant salad (passover)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ELEGANT EGGPLANT SALAD | ||
| ====================== | ||
| [Serves 6 to 8] | ||
| ⅓ | cup | Passover Maragarine |
| 1 | each | Tb Lemon Juice |
| ½ | teaspoon | Dried Oregeno |
| 2 | eaches | Garlic Cloves; minced |
| 1 | medium | Eggplant; peeled; cut into 1/2 inch cubes |
| 1 | medium | Onion; thinly sliced; separated into rings |
| 1 | cup | Mushrooms; sliced |
| 1 | medium | Zucchini; halved; thinly sliced |
| 1 | medium | Tomato; peeled |
| ¼ | teaspoon | Salt |
Directions
Combine maragarine, lemon juice, oregeno and garlic in a large skillet. Cook over moderate heat, stirring occasionally, until garlic is lightly browned. Add eggplant and onion. Stir to coat. Cook, stirring occasionally, about 10 minutes or until eggplant is tender.
Remove from heat. Transfer to medium serving bowl. Stir in zucchini, mushrooms, tomato and salt. Cover and refrigerate at least 8 hours or overnight. Stir before serving and you can sprinkle with a little grated cheese if desired. This can be doubled. From An Article: Matzoh Free Zone Is Ideal For Meals By: Eileen Goltz in The Canadian Jewish News 6 April, 1995
Submitted By SAM LEFKOWITZ On 04-17-95