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Eggplant and Tomato Salad

Eggplant and Tomato Salad



  • 1 large or 2 small eggplants
  • 1 small and ripe tomato
  • 1 large onion
  • 1 small red pepper
  • 2 cloves garlic, crushed
  • oil – for frying
  • ¼ cup vinegar
  • 1 tablespoon sugar
  • 2 tablespoons tomato paste
  • ¼ cup hot water
  • salt to taste


Cut all the vegetables into small pieces and fry until golden brown. Drain the oil well. Place fried vegetables in a large bowl and add sugar, garlic, tomato paste, salt and mix well. Add vinegar, hot water and mix well. Store in container and chill before serving.

Miriam lives with her family in Yishuv Ma'agalim in the South of Israel. She is a very grateful grandmother of many beautiful grandchildren. Miriam writes for a hobby, and her favorite stories are short stories for her grandchildren.
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