Eggplant "guacamole"

Yield: 6 Servings

Measure Ingredient
2 Oriental eggplants or 1 md. eggplant, cut in 1/2 inch cubes
1 tablespoon Olive oil
¼ cup Finely diced red onion
3 Tomatoes, seeded and chopped
2 tablespoons Lime juice
2 tablespoons Finely chopped fresh cilantro
1 teaspoon Finely chopped fresh ginger
½ teaspoon Sesame oil
¼ teaspoon Salt
Cucumber slices or tortilla chips

1. In large bowl, combine eggplant with olive oil. Place on a parchment-lined baking sheet. Cook in a preheated 400øF oven for 20 to 25 minutes or until eggplant is golden and tender. Remove and cool slightly.

2. Return eggplant to bowl and toss well with onion, tomatoes, lime juice, cilantro, ginger, sesame oil and salt.

3. Spoon mixture into a serving dish. Let stand for up to 3 hours. Serve with cucumber slices or tortilla chips. Yield: 6 servings Prep. Time: 10 minutes Cooking Time: 25 minutes. Typed in MMFormat by cjhartlin@... Source: A Passion for Fresh Posted to MM-Recipes Digest V4 #11 by cjhartlin@... on Jun 24, 1999

Similar recipes