Eggplant Salad

Name: Eggplant Salad
Ingredients: 1 medium eggplant (about 1 1/2 pounds); 1 small onion, chopped; 2 tablespoons white wine vinegar; 1 garlic clove, chopped; 12 teaspoon dried oregano leaves; 12 teaspoon salt; 14 teaspoon pepper; 1 medium tomatoes, chopped; 14 cup snipped parsley; 14 cup olive oil or 14 cup vegetable oil

10 ingredients

11 steps

Ingredients

1 medium eggplant (about 1 1/2 pounds)
1 small onion, chopped
2 tablespoons white wine vinegar
1 garlic clove, chopped
12 teaspoon dried oregano leaves
12 teaspoon salt
14 teaspoon pepper
1 medium tomatoes, chopped
14 cup snipped parsley
14 cup olive oil or 14 cup vegetable oil

Directions

1

Cut eggplant into 3/4-inch cubes (about 5 cups).
2

Heat small amount salted water (1/2 teaspoon salt to 1 cup water) to boiling.
3

Add eggplant.
4

Heat to boiling; reduce heat.
5

Cover and cook until tender, about 10 minutes; drain.
6

Place eggplant and onion in glass or plastic bowl.
7

Mix vinegar, garlic, oregano, salt and pepper; pour over eggplant and onion.
8

Toss.
9

Stir in tomato and parsley.
10

Cover and refrigerate at least 6 hours.
11

Just before serving, stir in oil.