EGGPLANT SALAD COUNTRY-STYLE - Greek Vegan xp

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EGGPLANT SALAD COUNTRY-STYLE - Greek Vegan

 

Recipe By :From " The Olive and the Caper: Adventures in Greek Cooking " by

Susanna Hoffman (Workman, $29.95).

Serving Size : 0 Preparation Time :0:00

Categories : Eggplant Vegan

 

Amount Measure Ingredient -- Preparation Method

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

1 medium eggplant (about 1 pound)

1/4 medium onion -- chopped

2 cloves garlic -- peeled, chopped (2 to 3)

1 small tomato -- washed, cored, chopped

2 tablespoons chopped fresh flat-leaf parsley leaves

1/2 teaspoon chopped fresh mint leaves

1/2 teaspoon chopped fresh oregano leaves -- or 1/4 teaspoon dried

1/8 teaspoon dry mustard -- or 1/2 teaspoon prepared mustard

1 1/2 tablespoons red wine vinegar

1 1/2 teaspoons fresh lemon juice

1/4 cup olive oil

1/2 teaspoon salt

1 Pinch freshly ground black pepper

Bread -- pita or crackers for serving

 

Preheat the oven to 450 degrees.

 

Prick the eggplant once with a knife. Place it on a baking sheet in the oven and

roast until the skin is wrinkled and the eggplant has collapsed, about 50

minutes. While the eggplant bakes, chop and prepare the other ingredients.

Remove the eggplant from oven and set it aside until it's cool enough to handle.

 

Slit the eggplant open lengthwise and scrape the pulp from the skin. Coarsely

chop the pulp and transfer it to a large bowl.

 

Add the onion, garlic and tomato to the eggplant, along with the parsley, mint,

oregano, mustard, vinegar, lemon juice, oil, salt and pepper. Stir to blend.

 

Serve right away, accompanied by the bread, or cover and refrigerate for up to 1

week.

 

Makes: 2 cups / Preparation time: 15 minutes / Total time: 1 hour 15 minutes

 

Analysis per 2 tablespoons 43 calories (71% from fat),4 grams fat (0 gram sat.

fat), 3 grams carbohydrate, 1 gram protein, 75 mg sodium, 0 mg cholesterol, 8 mg

calcium, 0 grams fiber.

 

Cuisine:

" Greek "

Source:

" Tested by Susan Selasky for the Free Press Test Kitchen. "

S(Formatted by Chupa):

" 10.17.04 "

Yield:

" 2 cups "

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Per Serving (excluding unknown items): 529 Calories; 55g Fat (89.8% calories

from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

1079mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit;

11 Fat; 0 Other Carbohydrates.

 

NOTES : This salad is full of fresh flavors. It can have a little bite from the

garlic, so adjust the garlic to your taste.

 

 

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