Recipe for Elegant Eggplant Salad (Passover)


1/3 cup passover maragarine
1 each tb lemon juice
1/2 teaspoon dried oregeno
2 each garlic cloves; minced
1 medium eggplant; peeled; cut into 1/2 inch
1 medium onion; thinly sliced; separated
1 cup mushrooms; sliced
1 medium zucchini; halved; thinly sliced
1 medium tomato; peeled
1/4 teaspoon salt


Combine maragarine, lemon juice, oregeno and garlic in a large skillet. Cook over moderate heat, stirring occasionally, until garlic is lightly browned. Add eggplant and onion. Stir to coat. Cook, stirring occasionally, about 10 minutes or until eggplant is tender. Remove from heat. Transfer to medium serving bowl. Stir in zucchini, mushrooms, tomato and salt. Cover and refrigerate at least 8 hours or overnight. Stir before serving and you can sprinkle with a little grated cheese if desired. This can be doubled.

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