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Recipe: Eggplant Salad

Salads - Vegetables
EGGPLANT SALAD

1 large eggplant
3/4 tsp. salt
3 T. oil
1 medium onion, diced
2 T. white vinegar
1 to 2 T. sugar
1/2 T. garlic powder

Core eggplant and wrap in aluminum foil. Bake at 350 F for 45 minutes or until soft. Cool and peel skin. Chop eggplant and combine with salt, oil, onion, vinegar, sugar and garlic powder. Refrigerate for 1 to 2 hours. Season again if needed. Serve with assortment of crackers.
MsgID: 3112782
Shared by: Gladys/PR
In reply to: Recipe: Soups, Salads, and Sandwiches (29)
Board: Daily Recipe Swap at Recipelink.com
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