All Easy Recipes. Cook all that you can cook. Israeli Eggplant Salad
 
What You Need:            (To Serve: 6)
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  • 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.


     
     
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