Reflections of An Armenian Kitchen/1999

Grandma Yeukine's Eggplant Salad
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6


INGREDIENTS:
1 large eggplant 2 green onions, thinly sliced 1 small green pepper, thinly sliced
1/4 c chopped fresh parsley 2 medium tomatoes, finely chopped salt, pepper
1 T. wine vinegar 3 T. olive oil



1 Place egglant in ovenproof dish. Bake at 425 F. until skin is charred and flesh is very soft (baking time will depend on size of eggplant). Or place eggplant in microwave-safe dish and microwave on high (100%) until very soft. When cool enough to handle, peel off skin and finely chop pulp (some eggplant seeds can be discarded if necessary). Layer ingredients on large platter. Begin with chopped eggplant, spreading it out evenly. Sprinkle with green onions, followed by green pepper. Scatter parsley over top, then tomatoes. Season to taste with salt and pepper. Sprinkle with vinegar and olie oil. Cover and chill several hours.

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