Puddin
02-17-2009, 07:14 AM
Already have 15 eggplants sliced razor thin and partially sauteed.
So all I have to do now is put a good bit of our olive oil in a big sautee pan with minced garlic and sautee the eggplant until it gets al dente. Take off the fire and put in a wide salad bowl and into this I will add
Dried tomatoes - drained of their oil and cut into strips
Black and green olives drained of their liquid
Raw red pepper sliced razor thin
Raw yellow pepper sliced razor thin (the peppers give it a really good fresh taste because put in raw)
Scallions cut really tiny
All this gets tossed together. Season with salt pepper, fresh origano and if desired a bit of lemon juice. I prefer lemon juice because it accentuates the flavours of the veggies while not 'pickling' them.
So all I have to do now is put a good bit of our olive oil in a big sautee pan with minced garlic and sautee the eggplant until it gets al dente. Take off the fire and put in a wide salad bowl and into this I will add
Dried tomatoes - drained of their oil and cut into strips
Black and green olives drained of their liquid
Raw red pepper sliced razor thin
Raw yellow pepper sliced razor thin (the peppers give it a really good fresh taste because put in raw)
Scallions cut really tiny
All this gets tossed together. Season with salt pepper, fresh origano and if desired a bit of lemon juice. I prefer lemon juice because it accentuates the flavours of the veggies while not 'pickling' them.