Greek Salad recipe: Greek Eggplant Salad
Greek Eggplant Salad
Sure, there are appetizers that are more interesting. Greek Eggplant Salad, for example, is more than interesting; Greek Salad recipe is exceptional. The Greeks know how to cook eggplant better than anybody, and the eggplant fryer in the kitchen was right on top of his game with this one.
Ingredients according Greek Salad recipe:
1 eggplant, approximately 3/4 pound, cut in eight
1/2-inch slices
Olive oil-flavored cooking spray
2 tablespoons olive oil
2 cups chopped onions
1/2 cup nonfat yogurt
1/2 pound tomatoes, coarsely chopped
1/2 teaspoon oregano
1/2 teaspoon thyme
1 medium green bell pepper, coarsely chopped
1/2 pound mushrooms, stemmed and sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound Monterey Jack cheese, grated
Greek Salad recipe Directions:
Spray eggplant slices liberally on both sides with olive oil-flavored cooking spray and lay flat on baking pan. Bake in a preheated 350-degree oven for 10 minutes. Heat the 2 tablespoons olive oil and saute' onions until soft. Transfer onions onto cooked eggplant slices. Combine yogurt, tomatoes, oregano, thyme and chopped green pepper and place mixture on top of onion-covered eggplant. Bake at 350 degrees for an additional 10 minutes. Drain any accumulated liquid from the pan and top eggplant with the mushrooms. Sprinkle with salt, pepper and cheese and bake 15 minutes longer.
Drain excess liquid again and place pan under broiler for 1 to 3 minutes, until cheese is golden and bubbly. Serve Greek Eggplant Salad immediately.
Original Greek Salad recipe yield: 8 servings
Some tips for making superior Greek Eggplant Salad:
Per serving: 175 calories, 10 gm protein, 11 gm carbohydrates, 12 gm fat, 4 gm saturated fat, 2 mg cholesterol, 238 mg sodium
Duplicate Greek Salad recipe at home and be different.
AllGreekSalads.com suggests to look out best Greek Salad recipe for everyone:
