Eggplant Salad

Eggplant Salad

Eggplant Salad

 

1/3 cup oil
1 tbs. lemon juice
1/2 tsp dried oregano
2 garlic cloves, minced
1 eggplant, peel and cut into 1" cubes
1 onion, sliced into thin rings
1 zucchini, sliced in half, then lengthwise, sliced thinly
1 cup mushrooms, sliced
1 tomato, chopped
1/4 tsp. salt

Combine oil, lemon juice, oregano, and garlic in a skillet. Cook until garlic is light golden. Add eggplant and onion. Cook for about 10 minutes, stirring often. Remove and place in a bowl. Add zucchini, mushrooms, tomato and salt. Cover and refrigerate overnight.

Thanks to Shawn's Recipe Kitchen for this recipe.

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