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Eggplant Salad (Veg Times)




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Eggplant Salad (Veg Times)

1 lb Peeled eggplant, cubed

1 lb Tomatoes, chopped

2 ts Cayenne

1 ts Salt

1 tb Olive oil

1 tb Tomato juice

Boil eggplant in water for 30 minutes. Drain well & squeeze out excess moisture. In a large skillet over moderate heat, saute eggplant, tomatoes, cayenne & salt in olive oil & tomato juice for about 5 minutes, mashing with a fork until somewhat smooth. Chill before serving.

"Vegetarian Times" December, 1993

 

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