≡   Categories
Eggplant Salad

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


Cut eggplant into 3/4-inch cubes (about 5 cups). Heat small amount salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add eggplant. Heat to boiling; reduce heat. Cover and cook until tender, about 10 minutes; drain. Place eggplant and onion in glass or plastic bowl. Mix vinegar, garlic, oregano, salt and pepper; pour over eggplant and onion. Toss. Stir in tomato and parsley. Cover and refrigerate at least 6 hours. Just before serving, stir in oil.

Source: www.food.com