Mediterranean eggplant salad

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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:

1. Wash the rucola and cut off the stems.
2. Was the eggplant and cut it into bite sized pieces.
3. Saute the eggplant in a bit of olive oil, set aside or in the refrigerator to cool.
4. Clean the bell pepper, slice and saute in a bit of oil.
5. Set aside to cool until needed.
6. 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. You can follow any responses to this entry through the RSS 2.0 feed.

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