Eggplant SaladAdd To My Recipes
2 medium eggplants, unpeeled and cubed
1 cup stuffed olives
1 can Gefen Pickles, sliced
3 large tomatoes, cubed
10 ounces jarred sweet red pepper, cut into thin strips
4 cloves garlic, crushed or 4 cubes frozen garlic
1 teaspoon Gefen Table Salt
5 tablespoons vinegar
1 teaspoon sugar (optional)
Saute eggplant in oil for five minutes. Remove from heat.
Combine with remaining ingredients.
Note: This recipe provided with permission from kosher.com
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