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Israeli Eggplant Salad

  • 6servings
  • 423calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, E, P
MineralsNatrium, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

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

  3. 1 tablespoon salt

  4. 1 cup unsifted flour

  5. 1/2 teaspoon pepper

  6. 1 cup peanut oil

  7. 1/4 cup vinegar

  8. 1/4 cup chopped onion

  9. 1 clove garlic -- crushed

  10. 2 tablespoons chopped pimiento

  11. 2 tablespoons stuffed olives -- chopped

  12. lettuce

  13. hard-cooked egg -- sliced (for -- garnish)

  14. ripe olives -- (for garnish)

Instructions Jump to Ingredients ↑

  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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