Guest guest Posted July 2, 2002 Report Share Posted July 2, 2002 Eggplant and Pepper Salad 1 medium eggplant 1 large green pepper 1/2 teaspoon of salt 2 teaspoons of oil 2 teaspoons of lemon juice Bake eggplant and pepper in potato baker on top of stove or in oven; turn as they brown, when all browned and soft run under cold water and peel off top skin (which comes off easily). Put strips of eggplant with seeds and pepper (no seeds) into chopping bowl, add oil, salt and lemon juice and chop. Garnish with tomato, onion and lemon juice. If desired, serve on crackers or rye bread. Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ MSN Photos is the easiest way to share and print your photos: http://photos.msn.com/support/worldwide.aspx Quote Link to comment Share on other sites More sharing options...
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