M's eggplant salad jan 1998
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Eggplants |
| 3 | Onions; diced | |
| 3 | Cloves garlic; crushed | |
| 1 | Green bell pepper; diced | |
| 1 | tablespoon | Green onion; chopped |
| 1 | tablespoon | Parsley |
| ¼ | teaspoon | Thyme |
| 1 | teaspoon | Oregano |
| Cumin | ||
| 1 | Bay leaf crushed | |
| 1 | cup | Green olives; seeded and chopped |
| ½ | cup | Vinegar |
| Salt and pepper; to taste | ||
| ½ | cup | Raisins; optional |
| ¼ | cup | Celery; diced |
| 2 | cups | Olive oil |
Directions
1. Dice eggplant and sprinkle with salt.
2. Place in a colander and let stand 1 hour. Wash and drain well in paper towels.
3. Place eggplant along with the rest of the ingredients in a baking dish.
4. Stir everything.
5. Cover with foil and bake at 325 F for 2 to 3 hours. Stir once in a while..
6. Let cool. Chill
7 May be kept 1 week in the fridge.
NOTES : This is really easy to make. And super good. Great served with Italian bread.
Recipe by: Miriam Podcameni Posvolsky Posted to TNT Recipes Digest by Leon & Miriam Posvolsky <miriamp@...> on May 10, 1998