Eggplant Salad

11 ingredients
5 steps

Ingredients

  • 1 medium eggplant
  • 12 cup celery, diced
  • 12 cup red bell pepper, strips
  • 2 tablespoons capers
  • 13 cup olive oil
  • 13 cup tarragon vinegar
  • 1 garlic clove
  • 2 tablespoons fresh parsley, minced
  • 1 sprig fresh dill
  • 1 teaspoon fresh oregano
  • salt & pepper

Directions

  1. 1
    Steam eggplant until barely tender (about 15 minutes).
  2. 2
    Cut into 1 inch cubes.
  3. 3
    Add veggies.
  4. 4
    Blend dressing ingredients together and pour over eggplant mixture, tossing gently.
  5. 5
    Refrigerate 24 hours and serve cold.

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