Eggplant Salad
1 med. eggplant
1 lg. green pepper
1/2 tsp. salt
2 tsp. oil
2 tsp. lemon juice
1 lg. green pepper
1/2 tsp. salt
2 tsp. oil
2 tsp. lemon juice
Bake eggplant and pepper in potato baker on top of stove or in oven; turn as
they brown, when all browned and soft run under cold water and peel off top
skin (which comes off easily). Put strips of eggplant with seeds and pepper
(no seeds) into chopping bowl, add oil, salt and lemon juice and chop. Garnish
with tomato, onion and lemon juice.
they brown, when all browned and soft run under cold water and peel off top
skin (which comes off easily). Put strips of eggplant with seeds and pepper
(no seeds) into chopping bowl, add oil, salt and lemon juice and chop. Garnish
with tomato, onion and lemon juice.
| Directions |
| Ingredients |
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