Eggplant Onion Salad

* Exported from MasterCook *

Eggplant Onion Salad

Recipe By : Essentially Eggplant, Fisher Books, 1996, ISBN
1-55561-1117
Serving Size : 6 Preparation Time :0:00
Categories : For Sherilyn Sheryl D
June 98 Reg 5

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb Eggplant
1/4 Cup Olive Oil
Salt And Pepper
2 Onions -- Sliced
1 Cucumber -- Chopped
1 Red Bell Pepper -- Chopped
Chopped Chives To Taste
Balsamic Vinegar Or
lemon juice (optional)

This is especially good with Vidalia onions!!

Cook whole eggplant in salted boiling water for 8 minutes. Drain and cut
crosswise into thin round slices. Heat a little oil in a skillet and
cook
eggplant a few slices at a time, adding oil as necessary. Sprinkle with
salt while slices are still warm and set aside to cool; drain on paper
towels. Heat remaining oil in a separate pan and saute onions. Drain on
paper towels. Place eggplant slices in a layer in a bowl, sprinkle with
pepper and top with onions, cucumber, bell pepper and chives.
Refrigerate
until cod. Sprinkle with balsamic vinegar or lemon juice before serving
(if using).

REG5 shared by Sheryl Donner, Iowa City






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