Monday, November 5, 2007

Salata Bathenjan (Eggplant Salad)

Recipe by:meedo

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2 medium lebanese cucumbers, chopped.
2 medium tomatoes, chopped.
1/2 cup fresh parsley, finely chopped.
1/2 cup yellow split peas.
1/4 cup fresh mint, finely chopped.
1 medium lettuce, chopped.

1/2 cup black olives.
1/2 cup green olives.
5 to 6 baby eggplants, halved.
Olive oil.

1 tablespoon olive oil.
Juice of one lemon.
Salt to taste.

1)Brush eggplants with olive oil, place it on backing sheet, back on hot oven (350ْ F),until tender. remove from pan and cut into medium chucks.

2)Combine all ingredients in bowl, mix well, drizzle with dressing.

Best made just before serving.


Gloria Baker said...

Lovely salad, I love so eggsplants, thanks xxx Gloria

Dori said...

A simple salad, the best kind :) It looks delicious!

Nabeela said...

Love eggplants in any form....salad sounds good with eggplants too!

Gloria Baker said...

Dears thanks for visit my Blog and your comments about grapes leaves, so nice, I love to learn about other countries and food, in the future I hope to place other recipe for arabian's food, people like a lot. xxxxx Gloria

Arabic Bites said...

Thank you (gloria,meeso,nabeela)for the comment,we truly appreciate it.

Gloria Baker said...

Girls, I like how you say "eggplant", Bathenjam, here we say BERENJENA is more similar with your word. And we always speak about berenjena colour that is lovely! Gloria

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