Click here to advertise on CatholicCulture.org

Catholic Recipe: Baked Eggplant Salad

    INGREDIENTS

  • 3 large eggplants
  • 1 onion, grated
  • 2 tomatoes, cut in small pieces
  • 2 tablespoons chopped parsley
  • 1 cup olive oil
  • 3 tablespoons vinegar
  • salt, pepper
  • black and green olives
  • 3 green peppers, sliced
  • Details

  • Serves: 6
  • Prep Time: 1 1/2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Greece

Also Called: Melitzano Salata

DIRECTIONS

Bake eggplants 1 hour at 350° or until eggplant is soft to touch. Remove from oven. Dip in cold water. Skin. Remove stem; mince. Combine eggplant with onion, tomatoes, parsley, oil, vinegar, salt, pepper. Mix well with wooden spoon. Serve salad garnished with olives, green peppers. Yield, 6 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Round Trip to the present moment: a Catholic jazz artist's latest offering April 22
Easter with the Pope April 21
Smaller Church, Bigger Faith, 3: Ecclesiastical Discipline April 17
The Holy Spirit and Evangelization: A Primer April 16
Journey to the Sun: A Strange Biography of Junípero Serra April 16

Top Catholic News

Most Important Stories of the Last 30 Days
Pope Francis: Easter Vigil homily (full text) CWN - April 20
Pope Francis's Easter Message 'Urbi et Orbi' (To the City and the World): full text, link to video CWN - April 20