 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 23 |
|
Ingredients:
1-2 medium eggplants, diced |
salt |
juice of 1/2 lemon |
1.2 cup chopped celery |
1 small onion, optional |
2 large firm tomatoes, peeled and diced |
2 tbsp red wine vinegar |
2 tsp fresh oregano, parsley or chives chopped |
1/2 tsp crushed garlic |
crisp lettuce or salad greens |
sliced olives for garnish |
Directions:
1. Cook the eggplant cubes in boiling water with a little salt and lemon juice added, until soft.Drain well.
2. Combine eggplant, celery, onions, and tomatoes in a bowl. Make a dressing with the vinegar, herbs, and garlic.
3. If desired, a tablespoon or two of olive oil may be added to the dressing.
4. Whisk the dressing with a fork and pour over the vegetables, toss lightly to mix. Then arrange on the lettuce and garnish with olive slices.
|
|