Gourmet Eggplant Cole Slaw
Contributed by: Robert Cerello
Fast, easy and low in calories.
- 1 package (16 oz.) of read-to-use coleslaw or the equivalent in chopped cabbage, carrots, and purple cabbage that you cut into small strips.
- 1 large yellow pepper, cut into strips and sauteed
- one Japanese eggplant, sliced and sauteed
- 1 brown onion, sliced, quartered and sauteed
- 2 Tblsp. garlic salt
- olive oil for sauteeing
- 1 tsp. real or artificial sugar
- 2 Tblsp. Chinese vinegar
- 1 medium porcini mushroom, cut into small chunks and sauteed
- Mild Italian dressing, to taste
- Sweet cherry or grape tomatoes, cut or not, additional
Sautee vegetables and 1/3 the garlic salt as usual, doing eggplant for three minutes on medium-high heart then adding yellow pepper for three minutes more, and mushrooms, stirring every twenty seconds.
Then add the onion and 1/3 garlic salt, the vinegar and the sugar. mixing through the saute.
Stir once more and saute for three minutes more.
Take out of bowl, drain and allow to cool.
Add final 1/3 of garlic salt and adjust seasonings.
Place cole slaw base into two bowls, each containing one-half the ingredients.
When mixture has cooled, add half to each bowl.
Stir each gently and thoroughly.
Now add mild Italian dressing, making sure not to drown salad, doing each bowl in turn.
Add sweet cherry or grape tomatoes, as desired.
Allow to marry at least one hour to overnight in the refrigerator before serving.
Allow seven minutes if serving, so dish reaches room temperature.
This versatile dish can be a main entree, if one adds leftover turkey, chicken, tuna, shredded beef or pork to it, adjusting seasonings to accommodate the new main ingredients.
For a deluxe version, add provolone and colby-jack cheese cubed, etc.
It pairs well with a medium-dry white wine, such as Emerald Riesling, sauvignon blank or Colombard and a European bread.
Serving Size: Makes 8 - 10 Servings