Thursday, January 13, 2011

Jalapeno Eggplant Salad

This evening, when making my salads for Shabbat, I was inspired to make a change from the norm and created a whole new dish.  I like this enough to call it a keeper, we will have to wait till tomorrow night for my husbands verdict.

Jalapeno Eggplant Salad
1 large onion - diced
6 cloves garlic - crushed
2 chinese eggplant - diced
1-2 jalapeno - minced
salt and pepper to taste

Fry eggplant till golden color, remove from pot.  Brown onion in a small amount of oil till translucent, just starting to brown.  Return eggplant to pot. Add crushed garlic,  and jalapeno.  Stir fry till jalapeno softens slightly.  Season with salt and pepper to taste.
Serve with challah or bread.



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