Eggplant Salad La Tamu
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Eggplant Salad La Tamu
5 sm Eggplants, sliced
Salt 2 tb Olive oil
1/4 ts Black pepper
1/2 ts Sweet red pepper
1 ts Vinegar (or) lemon juice
1/2 ts Garlic, chopped
1 tb Italian parsley, chopped
2 lg Tomatoes, skinned & grated
Lemon quarters Salt eggplant slices generously & leave to drain for 30 minutes. Rinse well under running water & pat dry on paper towels. Saute eggplants in oil until just golden. Add salt to taste, along with the peppers & the rest of the ingredients except the lemon quarters. Cook & mash gently for 10 to 12 minutes, or until excess liquids have evaporated. Adjust seasoning. Allow to cool & then serve garnished with lemon quarters.
Continue to:
Related Recipes:
My Books
