Eggplant Salad

Category	Salad
Classification	Greek
Added By	Phyllis Watson
Added On
Prep Time	several hours - to cook eggplant and chill
Yield	3-4 servings
Source	Woman's Day Encyclopedia of Cookery G
Comment	It may say 3-4 servings but I could eat it all.

Ingredients

1 large eggplant
1 garlic clove
1/4 cup olive oil
salt
pepper
1 diced tomato
2 tablespoons minced parsley
1 tablespoon grated onion
1 teaspoon dried, crumbled oregano
2 tablespoons white-wine vinegar
salt
pepper

Directions

Bake eggplant in preheated moderate oven (350 degrees) for an hour. Cool, peel and dice. Rub a salad bowl with cut garlic clove. Discard garlic. Put olive oil and salt and pepper in the bowl. Combine eggplant, tomato, parsley, onion, and oregano in the bowl. Pour vinegar over vegetables and mix thoroughly. Season with salt and pepper to taste. Chill before serving.
Makes 3-4 servings.

This really is yummy if you like eggplant and Greek flavors.

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