By Maxine Byrd
Jun 1, 2002 - 12:06:00 PM
Here is a delicious salad recipe, which contains an interesting way to cook eggplant as well as a salad dressing that is light and useful for other salads as well.
1 eggplant, peeled and sliced in 1/2 inch slices
4 Roma tomatoes, chopped
1 bunch green onions, finely chopped
1 cup finely chopped parsley
salt and pepper (optional)
Salt eggplant and place on paper towel in glass pie plate. Cover tightly and microwave on high three minutes. Rinse eggplant, dry thoroughly and chop fine. Mix with tomatoes, onions and parsley. Add the following dressing, salt and pepper if desired.
2 cloves crushed garlic
6 tablespoons olive oil
juice of 2 lemons
Combine all ingredients and mix well. This can be served on Romaine lettuce, if desired or by itself. It makes eight servings.
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