Eggplant Salad

Name: Eggplant Salad
Ingredients: 1/3 c. Crisco oil; 1 Tbsp. lemon juice; 1/2 tsp. dried oregano leaves; 2 cloves garlic, minced; 1 medium eggplant, peeled and cut into 1/2-inch cubes; 1 medium onion, cut into rings and separated; 1 medium zucchini, halved lengthwise and thinly sliced; 1 c. sliced fresh mushrooms; 1 medium tomato, peeled, seeded and chopped; 1/4 tsp. salt

10 ingredients

9 steps

Ingredients

1/3 c. Crisco oil
1 Tbsp. lemon juice
1/2 tsp. dried oregano leaves
2 cloves garlic, minced
1 medium eggplant, peeled and cut into 1/2-inch cubes
1 medium onion, cut into rings and separated
1 medium zucchini, halved lengthwise and thinly sliced
1 c. sliced fresh mushrooms
1 medium tomato, peeled, seeded and chopped
1/4 tsp. salt

Directions

1

Combine oil, lemon juice, oregano and garlic in large skillet.
2

Cook over moderate heat, stirring occasionally, until garlic is lightly browned.
3

Add eggplant and onion.
4

Stir to coat. Cook, stirring occasionally, about 10 minutes or until eggplant is tender.
5

Remove from heat.
6

Transfer to medium serving bowl. Stir in zucchini, mushrooms, tomato and salt.
7

Cover and refrigerate at least 8 hours or overnight.
8

Stir before serving. Sprinkle with grated Parmesan cheese, if desired.
9

Makes 6 to 8 servings.