RFCJ RECIPE ARCHIVE
Posted by : Miriam Podcameni Posvolsky Eggplant Salad, M's - pareve
This is real tasty and soooooooo easy. I urge you to try it. M's Eggplant Salad Jan 1998 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggplants 3 onions -- diced 3 cloves garlic -- crushed 1 green bell pepper -- diced 1 tbs green onion -- chopped 1 tbs parsley 1/4 tsp thyme 1 tsp oregano cumin 1 bay leaf crushed 1 cup green olives -- seeded and chopped 1/2 cup vinegar salt and pepper -- to taste 1/2 cup raisins -- optional 1/4 cup celery -- diced 2 cups olive oil 1. Dice eggplant and sprinkle with salt. 2. Place in a colander and let stand 1 hour. Wash and drain well in paper towels. 3. Place eggplant along with the rest of the ingredients in a baking dish. 4. Stir everything. 5. Cover with foil and bake at 325 F for 2 to 3 hours. Stir once in a while. 6. Let cool. Chill 7 May be kept 1 week in the fridge. - - - - - - - - - - - - - - - - - - NOTES : This is really easy to make. And super good. Great served with Italian bread.
