Diced Eggplant (Aubergine) Salad Recipe
Fresh tasting and colorful. Double or triple this recipe to bring to your next family picnic or potluck. Best made 2-3 hours in advance. Cooking time
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Measuring spoon
- Measuring cup
- Skillet
- Stove
- Spoon
- Paper towel
- Refrigerator
Ingredients
- 1 lb eggplant (firm)
- 2 teaspoons salt
- 2 tablespoons olive oil, divided
- 1 large garlic clove, peeled
- 1/2 teaspoon salt
- 1/2 cup green pepper, diced
- 1 tablespoon fresh flat leaf parsley, chopped
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons diced green chilies, canned, drained
- 2 small tomatoes, diced, seeded
- pepper, to taste
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