M's Eggplant Salad Jan 1998
- 2 lg Eggplants
- 3 Onions; diced
- 3 Cloves garlic; crushed
- 1 Green bell pepper; diced
- 1 tb Green onion; chopped
- 1 tb Parsley
- 1/4 ts Thyme
- 1 ts Oregano
- Cumin
- 1 Bay leaf crushed
- 1 c Green olives; seeded and
- -chopped
- 1/2 c Vinegar
- Salt and pepper; to taste
- 1/2 c Raisins; optional
- 1/4 c Celery; diced
- 2 c 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.
Recipe by: Miriam Podcameni Posvolsky
Posted to TNT Recipes Digest by Leon & Miriam Posvolsky
on May 10, 1998
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.
Recipe by: Miriam Podcameni Posvolsky
Posted to TNT Recipes Digest by Leon & Miriam Posvolsky
on May 10, 1998
