ODESSA EGGPLANT (AUBERGINE) SALAD

Odessa Eggplant (Aubergine) Salad image

Provided by luv2luvya1000

Categories Spreads

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

1 large eggplant
1 medium onion
1 medium meaty tomatoes, peeled and finely chopped
2 garlic cloves
1 tablespoon olive oil
2 tablespoons red wine vinegar
salt
fresh ground pepper
fresh parsley (FOR GARNISH)

Steps:

Preheat oven to 375 degrees.
pierce eggplant with in several places and bake on sheet for 50 minutes (turn midway through baking).
after done cooking, let cool for an hour and peel skin off, slice eggplant lengthwish in half.
drain out fluid and slice cut eggplant into pieces.
in food processor, combine eggplant pulp, tomato,garlic,oil,vinegar, salt and pepper.
cover and refrigerate for 2 hours.
serve and enjoy with pita bread triangles or coctail rye bread.
delicious.

Nutrition Facts : Calories 55.3, Fat 2.5, SaturatedFat 0.4, Sodium 4.2, Carbohydrate 8.1, Fiber 3.7, Sugar 3.5, Protein 1.4