Armenian Eggplant Salad
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
2 medium eggplants, halved 2 T olive oil 2 T lemon juice
2 T dry white wine 2 cloves garlic, crushed 1 large green pepper, finely chopped
2 C plain yogurt 1/8 tsp dried mint 1/8 tsp dried oregano
salt, black pepper parsley sprigs and radish slices for garnish



1 Place eggplant halves, cut side down, on lightly greased baking sheet. Bake at 350 for 45 minutes or until soft. Remove from oven and let cool. Scoop out pulp into bowl. Add olive oil, lemon juice, wine, garlic, green pepper, yogurt, mint, oregano and salt and pepper to taste. Mix well. Cover and chill several hours or overnight. Garnish with parsley sprigs and radish slices before serving.

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