Marinated Eggplant (Greek - Marinata Melitzanes)

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* Exported from MasterCook *

 

Marinated Eggplant (Marinata Melitzanes)

 

Recipe By :George J. Gekas

Serving Size : 0 Preparation Time :0:00

Categories : Greektown,Detroit - Greek

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 eggplant, firm 1 lb.

1 cup cumin dressing (recipe below)

1 large tomato, peeled and diced

1 large onion, chopped fine

1/2 cup finely minced parsley

CUMIN DRESSING

1/2 cup red wine vinegar

1/2 teaspoon salt

1/2 teaspoon ground cumin

1 cup water

2 tablespoons canola oil

2 tablespoons fresh lemon juice

1 tablespoon dijon mustard

1 tablespoon sugar

 

Peel eggplant slice in 1/4 inch slices. Spread eggplant slices in a glass

baking dish, sprinkling both sides with salt. Cover and allow to stand for

45 minutes. Pour off liquid; rinse eggplant well and pat dry. Put eggplant

in a steamer and steam until just tender. Do not over cook.

 

Put steamed eggplant back in the glass baking dish and pour cumin dressing

over it. Allow eggplant to cool to room temperature. Cover and refrigerate

for 2 hours.

 

One hour before serving, add tomatoes and onion. Sprinkle parsley over

entire dish.

 

CUMIN DRESSING:

Dissolve salt in the vinegar. Add all other ingredients and mix well.

Refrigerate in a jar with a tight fitting lid. Mix well before using.

 

 

Source:

" OPAA! Greek Cooking Detroit Style, Bonus Books, Chicago, 1993 "

Copyright:

" 1993 by Bonus Books "

Yield:

" 3 cups "

 

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Per Serving (excluding unknown items): 329 Calories; 28g Fat (72.0%

calories from fat); 1g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 1264mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0

Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates.

 

NOTES : Dish can be served as an appetizer, salad, or side dish.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

 

 

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