Eggplant Salad

  • Print

Rating:

(0 votes) 0 0

A great, untraditional salad, also featuring zucchini and mushrooms, and topped with grated Parmesan

Ingredients

  • 1/3 C. Crisco Oil
  • 1 Tbs. lemon juice
  • 1/2 tsp. dried oregano leaves
  • 2 cloves garlic, minced
  • 1 medium eggplant (about 1 lb.), peeled and cut into 1/2-inch cubes
  • 1 medium onion, thinly sliced and separated into rings
  • 1 medium zucchini, halved lengthwise and thinly sliced
  • 1 C. sliced fresh mushrooms
  • 1 medium tomato, seeded and chopped
  • 1/2 tsp. salt
  • 1/4 tsp. crushed red pepper flakes

Directions

Combine Crisco Oil, lemon juice, oregano and garlic in large skillet. Cook over moderate heat, stirring occasionally, until garlic is lightly browned. Add eggplant and onion. Stir to coat. Cook, stirring occasionally, about 10 minutes, or until eggplant is tender. Remove from heat. Transfer to medium serving bowl. Stir in zucchini, mushrooms, tomato, salt and crushed red pepper flakes.Cover and refrigerate at least 8 hours or overnight. Stir before serving. Sprinkle with grated Parmesan cheese, if desired.

Yield: 6-8 servings

Review this recipe:

Signup