Eggplant and Vegetable Salad

1 large eggplant
1/2 cup red onion [chopped]
1/4 cup armenian or italian parsley [chopped]
1 large red bell pepper [diced]
2 tomatoes [sliced wedges]
1/4 cup diced celery
1/2 cup sliced armenian cucumber [gootah]
1 clove garlic [crushed]
salt and pepper to taste
1 teaspoon chopped fresh sweet basil
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar

Roast the Eggplant on a hot charcoal grill* until the outside skin is well charred. Let cool and remove the skin. Dice the eggplant into a medium fine size. In a bowl toss with the rest of the ingredients. Chill well then add oil and vinegar before serving. Delicious eaten with Armenian cracker bread [Lahvosh].

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