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Eggplant salad la tamu

Yield: 4 Servings

5 sm Eggplants sliced Salt      2 tb Olive oil
1/4 ts Black pepper      1/2 ts Sweet red pepper
1 ts Vinegar -=OR=- lemon juice      1/2 ts Garlic chopped
1 tb Italian parsley chopped      2 lg Tomatoes

skinned & grated Lemon quarters Salt eggplant slices generously & leave to drain for 30 minutes. Rinse well under running water & pat dry on paper towels. Saute eggplants in oil until just golden. Add salt to taste along with the peppers & the rest of the ingredients except the lemon quarters. Cook & mash gently for 10 to 12 minutes or until excess liquids have evaporated. Adjust seasoning. Allow to cool & then serve garnished with lemon quarters.

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More