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
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Oh, that sort of misconduct 12 hours ago
Don’t worry about terrorism; worry about workplace violence? 12 hours ago
Doing Great Things for Christ 13 hours ago
Two steps forward, one step back: mixed signals from Vatican on abuse and accountability September 26
The Annulment Question, and Much More September 26

Top Catholic News

Most Important Stories of the Last 30 Days
Cardinals criticize Kasper proposal, escalating debate on remarriage/Communion CWN - September 18