Israeli Eggplant Salad

Course : Eggplant
Serves: 6
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1 1/2 pounds eggplant -- up to 2
1 tablespoon salt
1 cup unsifted flour
1/2 teaspoon pepper
1 cup peanut oil
1/4 cup vinegar
1/4 cup chopped onion
1 clove garlic -- crushed
2 tablespoons chopped pimiento
2 tablespoons stuffed olives chopped
1 medium lettuce
4 large hard-cooked egg -- sliced (for garnish)
1 can ripe olives -- (for garnish)

Preparation / Directions:

1. Slice eggplant, without peeling, into 1/2-inch-thick slices. 2. Sprinkle slices with salt; let stand 15 minutes. 3. Combine flour and pepper; use mixture to coat eggplant slices. 4. Saute slices in 1/2 cup peanut oil until golden. 5. Arrange eggplant in a shallow baking pan; set aside. 6. Combine remaining peanut oil, vinegar, chopped onion, crushed garlic, chopped pimiento and chopped stuffed olives; mix well. 7. Pour mixture over eggplant slices; let marinate at least 1 hour in refrigerator before serving. 8. To serve, arrange eggplant slices on lettuce; garnish with slices of hard-cooked egg and ripe olives.


Nutritional Information:

423 Calories (kcal); 36g Total Fat; (75% calories from fat); 3g Protein; 23g Carbohydrate; 0mg Cholesterol; 1070mg Sodium

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