Vegculinary Menu » Salads » Vegetable Salads
Chopped Brinjal
Ingredients
1 Medium Eggplant
1 Medium Onion
2 tblspn. Oil
1 Green or Red Pepper
1 Small Tomato
1/2 tspn. Lemon Juice
1 Medium Eggplant
1 Medium Onion
2 tblspn. Oil
1 Green or Red Pepper
1 Small Tomato
1/2 tspn. Lemon Juice
Method
Pierce eggplant with a fork. (Otherwise it may "explode"). Bake in oven with pepper until soft, about 1/2 hour. While this is baking, dice onion and tomato and saute in oil with seasoning until golden. Peel eggplant and pepper (pepper should be placed immediately after baking uunder cold water so skin is easily removed) and chop all ingredients fine. This should be refrigerated and will keep for many days.
Pierce eggplant with a fork. (Otherwise it may "explode"). Bake in oven with pepper until soft, about 1/2 hour. While this is baking, dice onion and tomato and saute in oil with seasoning until golden. Peel eggplant and pepper (pepper should be placed immediately after baking uunder cold water so skin is easily removed) and chop all ingredients fine. This should be refrigerated and will keep for many days.