Sherry tomato with eggplant and basil salad

1 Servings

Ingredients

Quantity Ingredient
1 Eggplant
1 Egg + 3 tabls water; (Washed egg)
Oil for frying
1 pounds Sherry tomatoes ( those are very small one); Cut in half
5 Green onions ;cut in small pieces
1 Garlic clove; small mashed very fine
2 Tabls Basil ;cut very small
3 Tabls Lemon juice
2 Tabls Dressing oil
Salt and Freshly ground pepper

Directions

Source :From my mother with love& more, Family recipe.

Peel eggplant, cut long wise about 1 cm thick, and cut again long wise so you get like small fingers. In a bowl beat with a whisk egg and water, Dip eggplant in egg wash and fry it in heated oil, Drain well on many paper towels, Note: you can prepare this one day before and keep in refrigerator.

In a big bowl bring Tomatoes, onions, Basil, and eggplants , Put the dressing in a shaker + the Garlic shake well and pour over the salad 1 hour before serving, Mix till all is blended.

Enjoy my friends.

Rina. >From my own collection.

Posted to JEWISH-FOOD digest V97 #336 by Zvi&Rina perry <pzvi@...> on Dec 30, 97

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