All Easy Recipes. Easy to find and easy to cook.
       •   Total recipes count: 5549  • Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: Sep 27, 2007  •  Visited (852)  •  Print version Print this recipe (37)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Israeli Eggplant Salad
What You Need:
  • 1½ to 2 pounds eggplant
  • 1 tablespoon salt
  • 1 cup unsifted flour
  • ½ teaspoon pepper
  • 1 cup peanut oil
  • ¼ cup vinegar
  • ¼ cup chopped onion
  • 1 clove garlic, crushed
  • 2 tablespoons chopped pimiento
  • 2 tablespoons chopped stuffed olives
  • Lettuce
  • Hard-cooked egg, sliced (for garnish)
  • Ripe olives (for garnish)

  • How To Cook:
    1. Slice eggplant, without peeling, into ½-inch-thick slices. Sprinkle slices with salt; let stand 15 minutes.

    2. Combine flour and pepper; use mixture to coat eggplant slices. Saute slices in ½ cup peanut oil until golden.

    3. Arrange eggplant in a shallow baking pan; set aside.

    4. Combine remaining peanut oil, vinegar, chopped onion, crushed garlic, chopped pimiento and chopped stuffed olives; mix well.

    5. Pour mixture over eggplant slices; let marinate at least 1 hour in refrigerator before serving.

    6. To serve, arrange eggplant slices on lettuce; garnish with slices of hard-cooked egg and ripe olives.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Middle East » Israel
    Main Ingredient » Vegetables » Eggplants
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Vegetables » Olives
    Dish » Salads

     





    Advanced Search Advanced Search

    All-Fish-Seafood-Recipes.com
     
    Free counters!
    All Easy Recipes Copyright© 2005 - 2017 All Easy Recipes, Inc. All rights reserved. Contact Us | Terms of Use | Privacy