Eggplant onion salad

 
                            Eggplant Onion Salad
 
 Recipe By     : Essentially Eggplant, Fisher Books, 1996, ISBN
 1-55561-1117
 Serving Size  : 6    Preparation Time :0:00
 Categories    : For Sherilyn                     Sheryl D
                 June 98                          Reg 5
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Lb            Eggplant
      1/4  Cup           Olive Oil
                         Salt And Pepper
    2                    Onions -- Sliced
    1                    Cucumber -- Chopped
    1                    Red Bell Pepper -- Chopped
                         Chopped Chives To Taste
                         Balsamic Vinegar Or
                         lemon juice (optional)
 
 This is especially good with Vidalia onions!!
 
 Cook whole eggplant in salted boiling water for 8 minutes. Drain and cut 
 crosswise into thin round slices.  Heat a little oil in a skillet and
 cook 
 eggplant a few slices at a time, adding oil as necessary.  Sprinkle with 
 salt while slices are still warm and set aside to cool; drain on paper 
 towels.  Heat remaining oil in a separate pan and saute onions. Drain on 
 paper towels.  Place eggplant slices in a layer in a bowl, sprinkle with 
 pepper and top with onions, cucumber, bell pepper and chives. 
 Refrigerate 
 until cod.  Sprinkle with balsamic vinegar or lemon juice before serving 
 (if using).
 
 REG5 shared by Sheryl Donner, Iowa City
 
 
 
 
 
 
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