Eggplant Salad

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This Mediterranean salad also features feta cheese, garlic, and olives.

Ingredients

  • 1 large eggplant
  • 2 ripe but firm roma tomatoes
  • 1 small onion finely chopped
  • 2 ribs of celery finely chopped
  • 1 small can of sliced ripe (black) olives
  • 1 (4 oz.) pkg. of Feta cheese
  • juice of 1 lemon
  • 2 Tbs. of chopped cilantro parsley
  • 2-3 cloves of garlic chopped (use any amount you like)
  • Boston lettuce leafs to serve (the red leaf is pretty)

Directions

Bake eggplant in 350 degree oven for 1/2 hour, set aside to cool, Remove skin and cut into 1/2 inch cubes. Squeeze lemon juice on eggplant in a bowl large enough to hold all the ingredients. Add chopped tomatoes, onion, olives, celery, garlic and parsley. Allow to set for at least 1/2 hour refrigerator. Add feta cheese and serve on lettuce leaves.

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