Israeli Eggplant Salad (version III)

(2 votes)

1-1/2 to 2 pounds eggplant
1 tablespoon salt
1 cup unsifted flour
1/2 tsp pepper
1 cup peanut oil
1/4 cup vinegar
1/4 cup chopped onion
1 clove garlic, crushed
2 tablespoons chopped pimiento
2 tablespoons chopped stuffed olives
1 head Romaine lettuce
1 hard cooked egg

Without peeling, slice eggplant into 1/2- inch thick slices.

Sprinkle slices with salt; let stand for 15 minutes.

Combine flour and pepper; coat eggplant slices in this flour mixture. Sauté slices in 1/2 cup peanut oil until golden.

Arrange eggplant in shallow baking pan and set aside.

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

Pour mixture over eggplant slices; let marinade at least one hour in the refrigerator before serving. To serve, arrange eggplant slices on lettuce and garnish with slices of hard cooked egg and ripe olives.

Yield: up to 8 servings

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