Eggplant Saladafrican, appetizers, salads 1 lb eggplant, peeled & cubed 1 lb tomatoes, chopped 2 teaspoon hungarian paprika 1 teaspoon salt 1 each garlic clove, minced 1 tabasco sauce to taste 4 tablespoon olive oil In a pot, cover eggplant with cold water, bring to a boil & cook for 1/2 an hour. Drain & press with a spoon to remove excess moisture. Combine eggplant & tomatoes with remaining ingredients. Saute in moderately hot olive oil for 5 minutes. Stir & mash ingredients together as sauteing. Chill before serving. "The Africa News Cookbook" |
