EGGPLANT SALAD

A colorful salad to add to your table as a side dish statement

INGREDIENTS & EQUIPMENT

1 small globe eggplant

3-4 cucumbers, chopped

1-2 cups tomatoes, chopped

1 cup red bell pepper, chopped

½ cup green bell pepper, chopped

¼ cup red onion, chopped

¼ cup jalapeno, chopped

2 tbsp lemon juice

salt to taste

1-2 tbsp olive oil

measuring cups and spoons

sharp knife

mixing bowls

colander

paper towel

spoon

tongs

METHOD

COOK the eggplant on all sides over a high open flame until the skin is charred and the flesh is cooked but still firm (use tongs or place eggplant on a metal skewer)

COOL to the touch

CUT the top and bottom off and then slit the middle without cutting the bottom of the eggplant (see next step) 

OPEN the eggplant (like a book)

PEEL the inside of the eggplant with a spoon (leaving the skin in tact)

REMOVE the scooped up flesh, press out the juices in a colander, and then lay on a chopping board

CHOP up the flesh and place in a bowl

ADD tomatoes, cucumbers, red bell pepper, green bell pepper, red onion, jalapeno, lemon juice, salt and combine

ADD olive oil and stir together

NOTES

EGGPLANT SALAD

REVIEWS

© 2020 by Emma Gabay