sketch of Bob above the Romanian Eggplant Salad recipe.


1 eggplant
1 green pepper, finely chopped
1 medium onion, chopped
2 T. salad oil (or extra virgin olive oil)
2 T. vinegar
seasoned salt to taste
1 tomato, chopped

Wash eggplant but do not remove skin or stem end. Place in a pan and bake 350°: for 1 hour (use no liquid). Remove and while warm remove stem and skin; chop fine. Add remaining ingredients. Toss and serve eggplant salad warm or chilled.
(serves 4)

Romanian Eggplant Salad recipe is published in Cookbook Section #10.
Recipe takes on 9/3/1973.