Dirty Martini
12-25-04, 10:43 PM
Cold Eggplant Salad
By: OregonAmy
Category: Salads
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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2 large eggplants
2 medium-sized onions, diced
1 large clove garlic (or 2 small), diced
2 stalks celery, chopped
2 small or 1 large can chopped/diced tomatoes (24oz), drained
extra virgin olive oil
salt
pepper
Instructions:
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Cut the eggplants into slices about 1 cm thick, sprinkle each slice with salt on both sides and let sit for at least half an hour. This is to draw out the bitter flavour.
In a large saucepan or dutch oven, sauté the onions and celery in about 1Tbsp olive oil for about 3 minutes. Add the garlic, and saute for another 3 minutes.
Rinse and dry the eggplant slices, dice into 1 cm pieces, and add to the saucepan. At the same time, add the tomatoes.
Season with salt and pepper. Simmer for 45-60 mins, then turn off the heat and let the dish cool (or cover & put in fridge).
After it has cooled, add some more olive oil to make it nice & shiny and yummy.
Serve at room temperature or chilled, with bread or pita chips.
Additional comments:
-----------------------------------------------------
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
By: OregonAmy
Category: Salads
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
2 large eggplants
2 medium-sized onions, diced
1 large clove garlic (or 2 small), diced
2 stalks celery, chopped
2 small or 1 large can chopped/diced tomatoes (24oz), drained
extra virgin olive oil
salt
pepper
Instructions:
-----------------------------------------------------
Cut the eggplants into slices about 1 cm thick, sprinkle each slice with salt on both sides and let sit for at least half an hour. This is to draw out the bitter flavour.
In a large saucepan or dutch oven, sauté the onions and celery in about 1Tbsp olive oil for about 3 minutes. Add the garlic, and saute for another 3 minutes.
Rinse and dry the eggplant slices, dice into 1 cm pieces, and add to the saucepan. At the same time, add the tomatoes.
Season with salt and pepper. Simmer for 45-60 mins, then turn off the heat and let the dish cool (or cover & put in fridge).
After it has cooled, add some more olive oil to make it nice & shiny and yummy.
Serve at room temperature or chilled, with bread or pita chips.
Additional comments:
-----------------------------------------------------
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.