Prep Time: 30 minutes

Cook Time: 3 hours

Yields: 4 servings

Description Edit

A healthy and refreshing salad to kick off the summer season!

Ingredients Edit

  • 3 small Eggplants
  • 1/2 green pepper
  • 1 large tomato
  • 3 large celery stalks
  • 3 small potatoes
  • 12 black olives
  • -- Dressing:
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 garlic cloves, minced
  • 1 dash pepper
  • 1 dash basil

Directions Edit

1.) Eggplant and peppers: Peel, slice Eggplants. Place in colander and salt lightly. Let stand 1/2 hour. Preheat grill. 2.) Grill Eggplant slices and green pepper. (Eggplant should be lightly browned and outer green pepper skin charred). 3.) Place green pepper in paper bag, let stand 1/2 hour. Peel green pepper under running water. Dice Eggplant slice green pepper. Place in large bowl. 4.) Potato: Boil potatoes until tender (about 10 minutes). Cool. Peel, dice and place in bowl with other vegetables. 5.) Other vegetables;Peel, seed and chop tomato. Chop celery. Slice pitted black olives. Put tomatoes, celery and in bowl. Mix well. 6.) Dressing: Mix olive oil, vinegar, garlic, pepper and basil. Pour over vegetables in bowl. Toss well. 7.) Let marinate at room temperature at least 1/2 hour and then put in fridge. Stir and toss for 3 hours

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