• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Eggplant Salad #1

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 1 Eggplant
  • 2 tb Vinegar
  • 1 tb Peanut oil
  • 1/2 ts Salt
  • 1 ds Pepper
  • 1 Clove garlic
  • Lettuce


1. Cut eggplant lengthwise in half if large. Leave whole if small. Place
in a shallow heatproof dish (cut-side down if halved) and steam on a rack
until soft (about 3O minutes). See "HOW-TO SECTION".

2. Let cool slightly. Remove stem end and peel. Tear lengthwise in
strips (this is easier than cutting) ; then chop fine.

3. Transfer eggplant to a bowl. Add vinegar, oil, salt and pepper,
blending well.

4. Cut garlic clove in half. Rub inside of a bowl or decorative mold
with cut surface of garlic; then place garlic at bottom of bowl. Pack in
eggplant mixture and refrigerate overnight.

5. Arrange lettuce leaves on a serving platter. Invert eggplant onto
lettuce. Remove garlic and serve.

VARIATIONS: For a coarser-textured dish, tear the eggplant as in step 2,
but do not chop.

In step 3, substitute the following dressing: 1 slice ginger root,
minced; 1 tablespoon sugar, 1 teaspoon salt and a few drops of sesame oil.
Refrigerate, covered, only 1 to 2 hours.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?