| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Vegetarian, Vegan, Appetizers |
10 |
Servings |
INGREDIENTS
| 1 |
lg |
Eggplant |
| 2 |
|
Green peppers |
|
|
Raw onion; diced, to taste |
|
|
Lemon juice to taste |
|
|
Salad oil to taste |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Bake eggplant and green peppers in a 350 deg. oven for 1 hour. Turn after
1/2 hour; let cool. Peel eggplant; if it is watery, squeeze and drain on
paper towels.
Skin and seed the green peppers. Chop eggplant and peppers, then combine.*
When you are ready to serve, add diced raw onion, lemon juice, salad oil,
salt and pepper, all to taste.
Chill and eat cold as an appetizer.
*This recipe freezes well. Freeze in the summer when eggplant is plentiful
and defrost later and add remaining ingredients.
From DEEANNE's recipe files
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”