So this salad was one of my favorite things we had when I was on tour with the BYU Dancers' Company. After having so many meals of beans and rice a person needs some variety! It was also (if my memory serves me right) the only and first time I had ever tasted eggplant. It's so fresh and surprisingly good since I've only had a negative connotation for eggplant, so maybe that's evidence that I have actually tasted eggplant before. Regardless, it is simple and delicious.
Eggplant Salad (from the Domincan Republic)
3 medium eggplants, cubed
1 large tomato, chopped
1 can sweet corn
3/4 c. green pepper, chopped
3/4 c. yellow pepper, chopped
3/4 c. red pepper, chopped
3/4 c. cilantro, chopped (opt.)
1/4 c. green onion, chopped
1 large red onion, chopped
1/2 c. lime juice
1 c. olive oil
Salt and Pepper
3 Spoons Olive Oil
In a bowl mix the eggplant cubes, 3 spoons of oil, salt & pepper, put into greased baking sheet. Bake @ 350 degrees F for 15 mins.
In a large bowl mix the tomato, peppers, cilantro, red and green onion, and corn with the eggplant.
Whisk lime juice & olive oil, salt & pepper and toss with the salad. Serve cold.
*We used one large-ish eggplant, omitted the corn, the whole pepper of each color, 2 stalks of green onion, added in cucumber, and only used half the red onion. Also for the lime and oil, we used Newman's Own Lime Vinaigrette.
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