Marinated Eggplant Salad
Vegetable oil for frying
3 green peppers
1 medium eggplant
1 medium onion, sliced in thin rings
1 28 ounce can tomatoes
5 tablespoons cider vinegar
1 large garlic clove, minced
Salt and pepper to taste

Pour about 2 inches of oil in a heavy frying pan and heat to 375. Quarter the green peppers, remove seeds, and cut each quarter in three pieces. Deep fry in the oil. Drain, and place in a ceramic or glass bowl. Quarter the eggplant lengthwise and slice thinly across the width. Deep-fry the half the slices at a time. Drain. Add to the green peppers. Add the onion rings to the eggplant mixture. Cube the tomatoes and add to the eggplant, along with 2 tablespoons of the juice from the can. Add vinegar, garlic, and salt and pepper to taste, and blend well. Adjust seasoning, cover, and serve several days later. The longer the marination period, the tastier the salad.
_____________________________

05-22-03, 07:22 PM
stanbee
a nice twist on this recipe is Romanian style Eggplant Salad (or CH>AT tzi leem) made of stove top fire-roasted eggplant scraped from the skins, chop w raw swt onion. Omit grn pepper, vinegar and tomato. The smoke from the roastee skins in enough to move my heart. Garlic optional.

Season with dried hot pepper seeds, salt, blk peppper and olive oil until it is the consisitency of a spread. Serve w cruditee, Greek olives, matza, toasts or rustic bread, Wedge of lemon.Simple in food processor. Leave a grain to the texture.

This message has been edited. Last edited by: DorianGreyed,