PASSOVER--Eggplant Salad

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* Exported from MasterCook *

 

Eggplant Salad

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

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2 medium size eggplant (washed and pat dry)

2 teaspoons lemon juice

2 teaspoons salt

1/4 teaspoon black pepper

1 cup chopped onions

2 tablespoons canola oil

 

Place the eggplants under the broiler and broil on all sides until the eggplants

are soft to the touch (eggplants skin will look charred but inside should be

soft). Remove the eggplants from broiler and let cool for 5 minutes. When cold

enough to handle remove skin carefully from eggplants.

 

Place eggplant pulp in a bowl and chop finely using a fork and a knife. Add the

remaining ingredients and mix well. Adjust salt and pepper to your own taste.

Chill for an hour and serve with little matzah crackers.

 

NOTE: To broil the eggplants, place them on shallow pan covered with foil.

Place the eggplants under the broiler and broil until soft. Always use the

highest broiler setting and place the eggplants on the middle rack. Check the

eggplants constantly so they won't burn.

 

Source:

" http://www.culinarychef.com "

 

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Per Serving (excluding unknown items): 38 Calories; 3g Fat (78.5% calories from

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

534mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0