SUMMER EGGPLANT SALAD
from the kitchen of a friend
Vegetables:
4-5 eggplant med size (grilled, peeled, & sectioned)
2 tomatoes cut into pieces
Salad Dressing:
2 teaspoon (10 mL) capers
3 thin green onions (sliced thin)
1 teaspoon (5 mL) sesame oil
hot pepper sauce (to taste)
3 tbs (45 mL) vinegar
1 tbs (15 mL) soy sauce
1 1/3 (19.5 mL) tbs sugar
Method or preparation:
1) Rinse vegetables.
2) Grill eggplants, cool, peel, and section before adding to a bowl.
3) Add cut-up tomatoes with the eggplant.
4) Mix in a separate bowl the ingredients for salad dressing.
5) Pour salad dressing over eggplants and tomato salad just before serving.
Note: One suggestion is to chop the capers into small pieces before adding to the dressing.
And, this salad tastes great all year long!
Vegetables:
4-5 eggplant med size (grilled, peeled, & sectioned)
2 tomatoes cut into pieces
Salad Dressing:
2 teaspoon (10 mL) capers
3 thin green onions (sliced thin)
1 teaspoon (5 mL) sesame oil
hot pepper sauce (to taste)
3 tbs (45 mL) vinegar
1 tbs (15 mL) soy sauce
1 1/3 (19.5 mL) tbs sugar
Method or preparation:
1) Rinse vegetables.
2) Grill eggplants, cool, peel, and section before adding to a bowl.
3) Add cut-up tomatoes with the eggplant.
4) Mix in a separate bowl the ingredients for salad dressing.
5) Pour salad dressing over eggplants and tomato salad just before serving.
Note: One suggestion is to chop the capers into small pieces before adding to the dressing.
And, this salad tastes great all year long!
