Submitted by: Madame Fahimeh | Date Added: 4 Aug 2009 Listed in: Lebanese Salads . . . . . yield: ? active time: ? total time: ?
. . . . . added by: Madame Fahimeh cuisine: ?
Ingredients
• 2 medium size eggplants
• 2 medium size tomatoes
• 1 pepper
• ¾ c diced onions
• 3 cloves garlic, mashed
• ¼ c olive oil
• ½ c chopped parsley
• Pinch of salt
Preparation
• Prick eggplants. Bake or grill pricked eggplant until soft. Peel and remove pulp. Mash when cold.
• Dice tomatoes and pepper into small cubes.
• Place eggplants, tomatoes and pepper in bowl and mix in onions, garlic, parsley and oil. Salt to taste.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
