Sherry tomato with eggplant and basil salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Eggplant | |
| 1 | Egg + 3 tabls water; (Washed egg) | |
| Oil for frying | ||
| 1 | pounds | Sherry tomatoes ( those are very small one); Cut in half |
| 5 | Green onions ;cut in small pieces | |
| 1 | Garlic clove; small mashed very fine | |
| 2 | Tabls Basil ;cut very small | |
| 3 | Tabls Lemon juice | |
| 2 | Tabls Dressing oil | |
| Salt and Freshly ground pepper | ||
Directions
Source :From my mother with love& more, Family recipe.
Peel eggplant, cut long wise about 1 cm thick, and cut again long wise so you get like small fingers. In a bowl beat with a whisk egg and water, Dip eggplant in egg wash and fry it in heated oil, Drain well on many paper towels, Note: you can prepare this one day before and keep in refrigerator.
In a big bowl bring Tomatoes, onions, Basil, and eggplants , Put the dressing in a shaker + the Garlic shake well and pour over the salad 1 hour before serving, Mix till all is blended.
Enjoy my friends.
Rina. >From my own collection.
Posted to JEWISH-FOOD digest V97 #336 by Zvi&Rina perry <pzvi@...> on Dec 30, 97