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Eggplant Salad Country-Style - Greek Vegan

Eggplant Salad Country-Style - Greek Vegan is a volume 7-11 nov 2004 recipe made with Eggplant, Onion, Garlic To, Tomato Chopped, and Fresh Flat Leaf Parsley Leaves. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1
• 1/4
• 2
• 1
• 2 tbsp
• 1/2 tsp
• 1/2 tsp
• 1/8 tsp
• 1 1/2 tbsp
• 1 1/2 tsp
• 1/4 cup
• 1/2 tsp

Method (preview)

1. 1

   Preheat the oven to 450 degrees F.

2. 2

   Prick the eggplant once with a knife.

3. 3

   Place it on a baking sheet in the oven and roast until the skin is wrinkled and the eggplant has collapsed, about 50 minutes.

4. 4

   While the eggplant bakes, chop and prepare the other ingredients.

5. 5

   Remove the eggplant from oven and set it aside until it's cool enough to handle.

6. 6

   Slit the eggplant open lengthwise and scrape the pulp from the skin.

7. 7

   Coarsely chop the pulp and transfer it to a large bowl.

8. 8

   Add the onion, garlic and tomato to the eggplant, along with the parsley, mint, oregano, mustard, vinegar, lemon juice, oil, salt and pepper.

9. 9

   Stir to blend.

10. 10

    Serve right away, accompanied by the bread, or cover and refrigerate for up to 1 week.

11. 11

    Preparation time: 15 minutes / Total time: 1 hour 15 minutes

12. 12

    S(Formatted by Chupa): "10.17.04"

13. 13

    Hoffman (Workman, $29.95).

14. 14

    Contributed to the FareShare Gazette by Chupababi; 13 November 2004. www.fareshare.net