Eggplant Salad (Veg Times) Recipe

Step 1

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

Things You'll Need

  • 1lb Peeled eggplant, cubed
  • 1lb Tomatoes, chopped
  • 2ts Cayenne
  • 1ts Salt
  • 1tb Olive oil
  • 1tb Tomato juice

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