EGGPLANT AND TOMATO SALAD
3 Tbsp. vegetable oil
3/4 chopped onion
1 clove garlic, minced
1 small eggplant, cut into
2 tomatoes, chopped
1/2 tsp. salt (optional)
1/4 tsp. ground cumin
dash of ground red pepper
1 Tbsp. lemon juice
1 Tbsp. chopped fresh
In large skillet, heat oil over medium high heat. Add
onion and garlic, saute 2 minutes or until tender. Add egg-
plant, saute 4 minutes or until tender. Add tomatoes, salt,
cumin and pepper. Cook until tomatoes have softened, about 1
minute. Place in bowl, cover and chill. Before serving, stir
in lemon juice and coriander. (Makes about 3 cups.) This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.