Eggplant Salad (Veg Times) Recipe
Recipe Ingredients
1 lb peeled eggplant, cubed
1 lb tomatoes, chopped
2 tsp cayenne
1 tsp salt
1 tbsp olive oil
1 tbsp tomato juice
Recipe Preparation
Boil eggplant in water for 30 minutes. Drain well & squeeze out
excess moisture. In a large skillet over moderate heat, saute
eggplant, tomatoes, cayenne & salt in olive oil & tomato juice for
about 5 minutes, mashing with a fork until somewhat smooth. Chill
before serving.
"Vegetarian Times" December, 1993
Servings: 4
Back to Vegetable Recipes
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Lycopene super foods
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Eggplant Salad (Veg Times) Recipe Index
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