Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Eggplant |
| 1 tablespoon | Water |
| 1 \N | Clove garlic; minced |
| 2 tablespoons | Balsamic vinegar |
| 1 tablespoon | Fresh lemon juice |
| ¼ cup | Freshly grated Parmesan cheese |
| 1 tablespoon | Chopped fresh parsley or cilantro |
| ½ teaspoon | Crushed pequin chile |
Cut the stem off the eggplant, cut in half, then place cut side down on a microwave-safe plate with 1 tablespoon water. Cover with plastic wrap and microwave on HIGH for 5 minutes or until tender.
Let cool, then peel and dice the eggplant. Place in a bowl with the rest of the ingredients, mix well, and refrigerate for I hour before serving.
Note: If you do not have a microwave, you can prick several holes in the eggplant with the tines of a fork and bake in a 350-degree oven for 30 minutes. Let cool, then peel and chop.
Yield: Approx. 2 cups
SERVING SUGGESTIONS: Serve with blue corn tortilla chips or crackers. Or use as a side dish for baked rack of lamb, or serve with hummus, falafel, and tabbouleh for a vegetarian buffet.
Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" <cea260@...> on Jun 29, 1999, converted by MM_Buster v2.0l.