Eggplant Salad

         5 med. size eggplant or 2 of those large oval eggplant
         2 med. tomatoes, diced or cut-up in chunk
         1 sm. onion, diced

         Slow cook eggplant in heavy stainless steel skillet or saucepan with 1/4 cup of water
         (covered tightly) until tender. Cut in chunk. Gently toss the tomatoes and onion.

         Dressing:
         1/8 cup coconut vinegar
         1/4 cup (or less) soy sauce
         ½ tsp. sugar
         ½ tsp. grated ginger
         3 cloves garlic, minced fine

         Combine in a jar and shake well
         Pour in the salad and gently mix.

         VM

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