Eggplant Salad (version XX)

1/3 cup vegetable oil
1 tablespoon lemon juice
1/2 teaspoon dried oregano leaves
2 cloves garlic, minced
1 medium eggplant (about 1 pound), peeled and cut into 1/2-inch cubes
1 medium onion, thinly sliced and separated into rings
1 medium zucchini, halved lengthwise and thinly sliced
1 cup sliced fresh mushrooms
1 medium tomato, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Combine oil, lemon juice, oregano and garlic in large skillet.

Cook over moderate heat, stirring occasionally, until garlic is lightly browned.

Add eggplant and onion. Stir to coat. Cook, stirring occasionally, about 10 minutes, or until eggplant is tender. Remove from heat. Transfer to medium serving bowl.

Stir in zucchini, mushrooms, tomato, salt and crushed red pepper flakes. Cover and refrigerate at least 8 hours or overnight. Stir before serving. Sprinkle with grated Parmesan cheese, if desired.

6-8 servings

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