Mediterranean eggplant salad
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This page as PDF This makes a very nice fresh salad for a hot day.

Serving Size: 2
Ingredients:
- handful rucola
- 1 eggplant
- 1 tbs. olive oil
- 1 yellow bell pepper
- 2 large tomatoes
- 150 grams soy yogurt
- Italian herbs or salad dressing herbs
- salt and pepper to taste
Directions:
- Wash the rucola and cut off the stems.
- Was the eggplant and cut it into bite sized pieces.
- Saute the eggplant in a bit of olive oil, set aside or in the refrigerator to cool.
- Clean the bell pepper, slice and saute in a bit of oil.
- Set aside to cool until needed.
- Make a dressing using the soy yogurt salt, pepper and Italian herbs.
The salad is made by layering the ingredients one on top of each other.
Begin with a nice layer of rucola, place the yellow bell pepper on top of that.
The slices of tomatoes, and the eggplant goes on top of them.
Top with a dollop of soy yogurt salad dressing and enjoy.
This entry was posted
on Wednesday, May 30th, 2007 at 11:33 am and is filed under Bell Pepper, Eggplant, Ingredients, Meals, Rucola, Salads.
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