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Eggplant Salad

  • 6servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb Eggplant, peeled and cubed

  2. 1 lb Tomatoes, chopped

  3. 2 ts Hungarian paprika

  4. 1 ts Salt

  5. 1 ea Garlic clove, minced

  6. Tabasco sauce to taste

  7. 4 tb Olive oil

Instructions Jump to Ingredients ↑

  1. In a pot, cover eggplant with cold water, bring to a boil and cook for 1/2 an hour. Drain and press with a spoon to remove excess moisture.

  2. Combine eggplant and tomatoes with remaining ingredients. Saute in moderately hot olive oil for 5 minutes. Stir and mash ingredients together as sauteing. Chill before serving.

  3. ‘The Africa News Cookbook’ —–

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