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Home >> Recipes >> Salads >> Romanian Eggplant Salad

Romanian Eggplant Salad


Romanian Eggplant Salad

1 large eggplant

1 medium tomato, cubed

1 green bell pepper, chopped

1 small onion, diced

2 tablespoons ketchup

1 tablespoon white vinegar

1 tablespoon oil

Kosher salt to taste

 

Wrap eggplant in foil and roast on your stovetop, turning once or twice, over a low flame for approximately 40 minutes or until completely collapsed. Cool and scrape out flesh from the skin. Place in a bowl and chop or mash eggplant. Add tomatoes, peppers and onions. Add ketchup, vinegar and oil and stir to combine. Add salt to taste and serve warm or cold with crackers or fresh bread.

 


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