Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 300 grams | Eggplants in salt |
| 300 grams | Pckeled cucumbers |
| 1 \N | Fresh green cucumber |
| 3 \N | Fresh red paprika |
| 3 \N | Fresh tomatoes |
| 100 grams | Black olives |
| 300 grams | Red hot peper sauce |
| 2 teaspoons | Sunflower oil |
cut and mix all ingredients in a dish. put the salad 24 houres in the refrigerator. after this time the salad is ready. Delicious for barbeque partys an the day after.
Posted to JEWISH-FOOD digest V97 #127 by KBube@... on Apr 23, 1997