Title: Eggplant Salad
Categories: Frugal01
Yield: 6 servings

3 md Eggplants -; (abt 1 lb ea)
5 Garlic cloves; crushed
1/2 md Onion; chopped fine
1/3 c Fresh parsley
2 md Tomatoes; chopped
1 ts Marjoram
1 ts Oregano
1/4 c Olive oil
Juice of 1 lemon
Freshly-ground black pepper;
-to taste
Salt; to taste

Grill the eggplants over an open gas flame or under the broiler until the
skin is a bit black and charred, place them on a baking sheet and bake at
350 degrees for 45 minutes. Allow to cool, then peel, discarding the peel,
and chop the eggplant. Place in a bowl with the remaining ingredients and
toss. Chill before serving.

Comments: This is a relish/salad/sauce-type thing ... and I cannot do
better at describing it than that. It has a smoky flavor because the
eggplant is charred over a burner.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-15-1992 issue -
The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

07-28-1994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.