Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

ELEGANT EGGPLANT SALAD -1/2 inch cubes
====================== 1 md Onion; thinly sliced;
[Serves 6 to 8] -separated into rings
1/3 c Passover Maragarine 1 c Mushrooms; sliced
1 ea Tb Lemon Juice 1 md Zucchini; halved; thinly
1/2 ts Dried Oregeno -sliced
2 ea Garlic Cloves; minced 1 md Tomato; peeled
1 md Eggplant; peeled; cut into 1/4 ts Salt

Combine maragarine, lemon juice, oregeno and garlic in a large
skillet. Cook over moderate heat, stirring occasionally, until garlic
is lightly browned. Add eggplant and onion. Stir to coat. Cook,
stirring occasionally, about 10 minutes or until eggplant is tender.
Remove from heat. Transfer to medium serving bowl. Stir in zucchini,
mushrooms, tomato and salt. Cover and refrigerate at least 8 hours or
overnight. Stir before serving and you can sprinkle with a little
grated cheese if desired. This can be doubled. From An Article:
Matzoh Free Zone Is Ideal For Meals By: Eileen Goltz in The Canadian
Jewish News 6 April, 1995

Submitted By SAM LEFKOWITZ On 04-17-95

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