Recipes > SaladsJune 06, 2005

Eggplant Salad

This recipe is a great way to prepare eggplant. Combined with other fresh vegetables, it is perfect as a side dish or a light meal.

Ingredients:

  • 1 large eggplant
  • 1 large tomato, peeled and chopped
  • 1 garlic clove, crushed
  • 1/2 cup finely chopped onion
  • 1 Tbsp. chopped fresh parsley
  • 1 Tbsp. olive oil
  • 1 tsp. dried whole marjoram
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 6 small tomatoes, cored
  • lettuce leaves
  • 18 pitted ripe black olives

Ingredients:

Pierce eggplant with a fork several times, and bake at 350 degrees for 1 hour. Let cool to touch, peel and chop eggplant into 1/2 inch cubes. Add chopped tomato and next 8 ingredients, stirring well. Chill. Cut each tomato into 4 wedges, cutting only halfway through tomato. Gently spread wedges, and place a spoonful of eggplant mixture into tomatoes. Place on lettuce leaves and garnish with olives.

By Robin

Related: Eggplant Recipes

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