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Israeli Eggplant Salad

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 1/2 pounds eggplant -- up to

    2. 2 1 tablespoon salt

    3. 1 cup unsifted flour

    4. 1/2 teaspoon pepper

    5. 1 cup peanut oil

    6. 1/4 cup vinegar

    7. 1/4 cup chopped onion

    8. 1 clove garlic -- crushed

    9. 2 tablespoons chopped pimiento

    10. 2 tablespoons stuffed olives -- chopped lettuce hard-cooked egg -- sliced (for -- garnish) ripe olives -- (for garnish)

    Instructions Jump to Ingredients ↑

    1. Preparation : 1. Slice eggplant, without peeling, into 1/2-inch-thick slices.

    2. Sprinkle slices with salt; let stand 15 minutes.

    3. Combine flour and pepper; use mixture to coat eggplant slices.

    4. Saute slices in 1/2 cup peanut oil until golden.

    5. Arrange eggplant in a shallow baking pan; set aside.

    6. Combine remaining peanut oil, vinegar, chopped onion, crushed garlic, chopped pimiento and chopped stuffed olives; mix well.

    7. Pour mixture over eggplant slices; let marinate at least 1 hour in refrigerator before serving.

    8. To serve, arrange eggplant slices on lettuce; garnish with slices of hard-cooked egg and ripe olives.

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