• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Eggplant Salad

  • Recipe Submitted by on

Category: Dips

 Ingredients List

  • 2 lg Eggplants
  • 1/2 c Olive oil
  • 1 tb Vinegar
  • 1 ts Oregano
  • 2 Cloves garlic; minced (up to
  • -3)
  • 1 Bayleaf
  • Salt and pepper; to taste
  • Oil and olive oil; for
  • -frying
  • 1 tb Lemon


1. Slice eggplant as thinly as possible.

2. Place in layers in a colander, sprinkling salt between layers. Put a
weight on top and let sit 1 hour.

3. Rinse well and dry in paper towels.

4. Fry in batches in oil and olive oil until brown.

5. Prepare dressing : Stir together 1/2 cup olive oil with salt, pepper,
oregano, bay, minced garlic, 1 t. vinegar and 1 t. lemon.

6. As slices are browned , transfer them to a paper towel to dry and then
to a bowl, pouring dressing over them.

7. Chill at least 24 hours before using.

8. Sprinkle with chopped parsley (optional )

NOTES : Great with toasts.

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