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Sweet and Sour Eggplant Salad

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Sweet and Sour Eggplant Salad

 

4 Asian eggplants

2 tablespoons olive oil

2 cloves garlic, minced

1 small onion, chopped

1/2 red bell pepper, chopped

1/2 cup balsamic vinegar

healthy pinch of sugar

1/2 cup Greek black olives, pitted and chopped (optional)

1/4 cup toasted pine nuts

pinch cayenne

 

Pierce eggplants with a sharp knife n a few spots and bake in a 400-degree

oven or grill until just soft, about 15-20 minutes. Cool and cut into strips.

In a medium skillet, heat oil. Cook garlic, onion and bell pepper in oil 5

minutes. Add vinegar and continue cooking until the mixture is thick and

syrupy. Add the eggplant and remaining ingredients. Cook 3 minutes. Taste for

salt and sugar. (It should have a sweet and sour balance.)

Makes 2 cups.

 

 

 

 

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We are not eggplant eaters but this sounds like it would be good.....I will have

to give it a try and see if we like it.

 

Ivy

-

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Friday, November 09, 2007 10:35 AM

Sweet and Sour Eggplant Salad

 

 

Sweet and Sour Eggplant Salad

 

4 Asian eggplants

2 tablespoons olive oil

2 cloves garlic, minced

1 small onion, chopped

1/2 red bell pepper, chopped

1/2 cup balsamic vinegar

healthy pinch of sugar

1/2 cup Greek black olives, pitted and chopped (optional)

1/4 cup toasted pine nuts

pinch cayenne

 

Pierce eggplants with a sharp knife n a few spots and bake in a 400-degree

oven or grill until just soft, about 15-20 minutes. Cool and cut into strips.

In a medium skillet, heat oil. Cook garlic, onion and bell pepper in oil 5

minutes. Add vinegar and continue cooking until the mixture is thick and

syrupy. Add the eggplant and remaining ingredients. Cook 3 minutes. Taste for

salt and sugar. (It should have a sweet and sour balance.)

Makes 2 cups.

 

 

 

All new Mail -

Get a sneak peak at messages with a handy reading pane.

 

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