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Cherry Tomato w/Eggplant and Basil Salad (P, TNT)
Source: Unknown
Serves: 4-6

1 eggplant
1 egg + 3 tbsp. water (washed egg)
oil for frying
1 pound cherry tomatoes (those are very small ones), cut in half
5 green onions, cut in small pieces
1 garlic clove, small, mashed very fine
2 tbsp. fresh basil, cut very fine
3 tbsp. lemon juice
2 tbsp. dressing oil
salt and freshly ground pepper

Peel eggplant, cut lengthwise about 1cm thick, and cut again lengthwise so you get like small fingers. In a bowl beat with a whisk the egg and water.

Dip eggplant in egg wash and fry it in heated oil. Drain well on many paper towels.

You can prepare this one day before and keep in refrigerator.

In a big bowl place tomatoes, onions, basil, and eggplants. Put the dressing in a shaker with the garlic, shake well and pour over the salad 1 hour before serving. Mix until all is blended.

Posted by Rina Perry

Nutritional Info Per Serving: N/A