Sunday, September 23, 2012

Mama D's Olive and Eggplant Salad

My husband's Aunt got the Minneapolis St. Paul area cooking and eating lots of Italian-American food! This recipe is not one I'd eat because I am against olives - unless they have been rendered into submission and made into oil. But, I don't want to deprive those odd folks out there that eat black olives of a Mama D classic, so... enjoy!

Mama D's Olive and Eggplant Salad
nutrition facts


1 large eggplant, peeled and sliced
1 small onion, chopped
pinch of salt
1/2 t pepper
1/3 t oregano
1 clove garlic minced (were I to make this I would increase the garlic dramatically)
1/4 pound black Italian olives
2 tomatoes, cut into wedges
black olives
3 sprigs parsley, chopped
2 T olive oil (she actually called for 1/4 cup but I don't think that much is necessary. You can always go oup from 2 T but you can't back off from 1/4 cup)
1 T plus 1 t wine vinegar


Cut the eggplant slices into bite sized pieces. Cook in boiling salted water until tender. Drain and squeeze dry. Combine with the remaining ingredients and toss gently.

Easy and olivey.

No comments:

Post a Comment